CHARLES  APELL, 

Author  of  Twentieth  Century  and  the  Up-to-Date 
Candy  Teachers. 


CHARLES  APELL 

Up-to-Date  Candy 
Teacher 

The  most  complete  and  up-to-date 
illustrated  Candy  Teacher  that  is 
out  on  the  market,  with  complete 
instructions  in  the  manufacture  of  all 
the  different  classes  of  candy  made 
for  the  wholesale  and  retail  trade. 

Up-to-date  illustrated  methods  for 
the  manufacture  of  Stick  and  Ball 
Chewing  Gum. 

Up-to-date  illustrated  methods  for 
the  manufacture  of  Ice  Cream  and 
Soda  Fountain  Specialties  by  the 
use  of  refrigeration. 

By  CHARLES  APELL 


PRICE  $10 


Published  by  CHARLES  APELL 

BLOOMINGTON,  ILL.,  U.  S.  A. 


Copyright  1921 

BY 

CHARLES   APELL 


All  rights  of  translation  reserved  by  the  author 
CHARLES  APELL 


INTRODUCTION. 

Knowing  the  demand  there  is  today  for  a  candy  teacher 
that  is  practical,  reliable  and  up  to  date  in  the  manufacture 
of  all  the  different  kinds  of  candy,  chewing  gum,  ice  cream 
and  fountain  specialties,  and  after  having  spent  25  years 
working  in  wholesale  and  retail  work,  I  am  in  position  to 
furnish  the  confectioners  with  the  very  latest  formulas  and 
methods  that  are  used  in  the  manufacture  of  all  the  differ- 
ent kinds  of  candies  sold  to  the  wholesale  and  retail  trade. 

After  selling  my  20th  Century  Candy  Teacher  to  most 
all  the  leading  confectioners  of  the  country,  also  England, 
Japan,  Australia,  Cuba,  Canada,  Mexico,  British  Columbia 
and  Africa,  I  decided  to  get  up  a  larger  and  more  descrip- 
tive book  on  candy-making,  ice  cream  making,  chewing  gum 
and  soda  fountain  work,  also  showing  all  the  very  latest 
machines  that  are  used  in  the  manufacture  of  my  up-to-date 
specialties  on  wholesale  and  retail  work. 

Wishing  you  one  and  aU  success  in  the  art  of  candy- 
making,  I  sincerely  offer  this  book,  "Apell's  Up-to-Date 
Candy  Teacher." 

Very  respectfully, 

CHARLES  APELL. 


574324 


Apell's  Up-to-Date  Candy  Teacher 

TO  THE  MANUFACTURING  CONFECTIONER 

To  any  wholesaler  or  retailer  who  aims  to  keep  up  with 
the  up-to-date  methods  that  are  used  in  the  manufacture 
of  all  the  different  starch  specialties  made  for  the  wholesale 
and  retail  trade,  he  will  find  this  book  on  candy  making 
invaluable. 

The  starch  that  the  confectioners  use  for  casting  the  dif- 
ferent specialties  in,  as  cream  goods,  jelly  and  gum  work, 
and  marshmallow  work,  is  the  ordinary  corn  starch,  and 
is  sold  to  the  confectionerss  under  the  name  of  moulding 
starch,  and  can  be  purchased  at  any  of  the  confectioners' 
supply  houses  or  starch  works. 

Moulding  starch,  when  purchased  in  barrels  or  sacks, 
should  be  taken  from  the  barrels  or  sacks  and  placed  in  the 
starch  trays,  then  placed  in  the  drying  room  to  dry  for  two 
or  three  days  before  using,  as  new  starch  will  not  hold  the 
impression  when  you  try  to  print  with  the  moulds,  as  the 
new  starch  always  causes  the  starch  to  drop  in  your  impres- 
sions, which  will  cause  an  imperfect  center. 

Now,  by  adding  some  of  the  used  starch  that  is  thor- 
oughly cleaned  with  some  of  the  new  starch  that  is  thor- 
oughly mixed  together,  you  will  find  that  your  starch  will 
hold  the  impression  that  is  made  with  the  moulds. 

Starch  that  is  used  for  cream  work  of  any  kind  should 
be  dry,  but  not  warm,  and  the  same  for  jelly  work. 

Starch  that  is  to  be  used  for  gum  work  and  marshmallow 
work,  should  be  dry  and  warm,  and  should  always  be  kept 
in  the  drying  room  up  to  the  time  you  are  ready  to  print 
your  boards. 

Starch  that  is  used  for  cream  work  should  not  be  used 
for  gum  or  marshmallow  work,  on  account  of  the  fine  sift- 
ings  or  tailings,  as  they  are  called,  which  come  from  the 
cream  work  when  casting  cream  goods  in  starch,  as  I  have 
always  found  by  experience,  by  keeping  the  two  different 
kinds  of  starch  separated  you  will  always  get  better  result? 
when  making  the  different  kinds  of  goods. 

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Apell's  Up-to-Date  Candy  Teacher 

CREAM  FONDANTS 

When  cooking  cream  fondants,  if  by  the  steam  kettles  or 
open  fire  kettles,  always  see  that  your  kettle  has  a  cover 
or  steamer  on  after  your  batch  comes  to  a  boil,  and  keep 
your  steamer  or  cover  on  your  kettle  until  your  batch  shows 
no  signs  of  sugar  clinging  to  the  sides  of  the  kettle,  because 
the  least  grain  of  sugar  on  the  sides  of  your  kettle  will 
cause  the  batch  to  be  grainy  and  not  any  good  for  making 
No.  1  chocolate  cream  centers. 


FONDANT  CREAM  FOR  NO.  1  CHOCOLATES 


Steam  Cooking  Kettle. 

Place  100  Ibs.  of  sugar  in  your  cooking  kettle,  4  gallons 
of  water,  10  Ibs.  of  corn  syrup. 

Cook  to  236  degrees,  then  add  20  Ibs.  of  corn  syrup  and 
cook  your  batch  to  238  degrees  in  cooking  gauge. 


Improved   Boiling    Thermomet'er 

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Apell's  Up-to-Date  Candy  Teacher 

When  your  batch  of  syrup  is  cooked  to  238  degrees,  in 
using  the  Dayton  ball  beater,  you  will  have  to  pour  the  batch 
out  in  a  copper  kettle  and  then  pour  your  batch  on  the  ball 
beater.  Always  see  that  the  cold  water  is  turned  on  the 
cooling  table  when  you  start  to  cook  your  batch;  that  will 
give  your  cooling  table  on  the  machine  time  to  get  cold, 
and  then  sprinkle  your  cooling  table  on  the  machine  with 
two  cups  of  cold  water  before  you  pour  the  hot  syrup  on 
the  machine. 


Dayton  Ball  Cream  Beater. 
The  Dayton  Ball  Cream  Beater  Co.}  Dayton,  O. 

Now  then,  when  your  batch  is  poured  on  the  machine, 
and  as  soon  as  the  bubbles  stop,  sprinkle  the  top  of  the 
syrup  with  two  cups  of  cold  water;  that  will  keep  the  batch 
of  syrup  from  having  a  sugar  crust  on  top,  otherwise  your 
cream  would  be  grainy  when  creamed.  When  your  batch 
is  cool  enough  so  that  when  you  make  an  impression  in  the 
syrup,  the  impression  won't  run  together  right  away;  then 
you  are  ready  to  start  the  machine  to  cream  your  fondant; 
and  always  turn  off  the  cold  water  from  the  machine  when 
you  start  to  cream  your  fondant. 

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Apell's  Up-to-Date  Candy  Teacher 

When  your  batch  is  creamed  on  the  beater,  take  it  off 
from  the  machine  and  put  it  in  cream  tubs,  and  always  place 
a  cover  over  your  cream  tubs  to  keep  the  cream  from  form- 
ing a  hard  crust  on  top  of  your  fondant;  then  it  is  ready  to 
be  used  in  the  manufacture  of  cream  centers. 

The  colder  you  handle  the  cream  on  the  beater  while  it 
is  in  a  syrup,  the  smoother  and  softer  your  fondant  cream 
will  be.  The  hotter  you  handle  the  syrup  on  the  beater, 
the  dryer  and  grainier  your  fondant  cream  will  be.  There 
is  such  a  thing  as  getting  your  cream  too  cold  in  the  winter 
time,  so  that  your  machine  won't  be  able  to  pull  your  batch. 
Your  syrup  must  be  only  cool  enough  to  hold  the  impression. 


FONDANT  CREAM  FOR  FRENCH  CREAM 
MIXTURES 

Cook  by  steam  kettle,  100  Ibs.  of  cane  sugar,  10  Ibs.  of 
corn  syrup,  4  gallons  of  water. 

Cook  to  240  degrees,  then  add  15  Ibs.  of  corn  syrup  and 
cook  to  241  degrees. 

Then  pour  out  on  your  ball  machine  and  let  cool.  Cream 
fondants  that  are  used  for  crystallized  work  should  be 
creamed  a  little  hotter  than  when  used  for  chocolate  cream 
centers. 


FONDANT   CREAM   FOR   CRYSTALLIZED 
BON  BON  DIPPING 

Cook  by  steam  kettle,  100  Ibs.  of  cane  sugar,  4  gallons 
of  water,  10  Ibs.  of  corn  syrup. 

Cook  to  240  degrees,  then  add  10  Ibs.  of  corn  syrup  and 
cook  up  to  241  degrees. 

Fondant  cream  to  be  used  for  dipping  should  not  be  made 
up  in  stock,  and  should  only  be  made  up  for  the  day's  work, 
as  the  cream  that  is  dipped  during  the  day  that  cream 
will  always  show  up  whiter  where  the  cream  made  up  in 
stock  will  show  up  a  shade  darker  after  being  dipped. 

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Apell's  Up-to-Date  Candy  Teacher 

FONDANT    CREAM    FOR    CRYSTALLIZED    ICES 
OR  JELLY  CUTS 

Cook  by  steam  kettle,  100  Ibs.  of  cane  sugar,  4  gallons 
of  water,  10  Ibs.  of  corn  syrup. 

Cook  to  240  degrees,  then  add  12  Ibs  of  corn  syrup  and 
stir  your  corn  syrup  through  your  batch,  then  cook  to  244 
degrees.  Pour  out  on  your  ball  beater  and  as  soon  as  the 
Sugar  forms  a  scum  on  top  of  your  syrup  start  to  cream 
your  batch,  as  this  syrup  must  be  creamed  warm,  and  as 
your  batch  will  get  hard  and  roll  up  in  a  lump  on  the  beater, 
stop  your  beater  then  and  break  up  the  lump  with  your 
hands  and  use  the  machine  also  for  breaking  the  setting. 
Then  it  is  ready  to  be  used. 

This  cream  must  be  made  into  ices  or  jelly  cuts  while  the 
cream  is  warm,  and  work  your  cream  up  into  ices  or  jelly 
cuts  while  their  is  some  heat  in  your  cream,  for  if  you  should 
let  your  cream  get  cold  your  ices  will  be  soft  and  hard  to 
handle  next  morning. 


FONDANT  CREAM  FOR  GLAZE  BON  BONS  OR 
GLAZE  WORK 

Cook  by  steam  kettle,  50  Ibs.  of  sugar  .(always  use  cane 
sugar  for  glaze  work),  2  gallons  of  water,  2l/2  ounces  of 
acetic  acid  No.  8. 

Cook  to  242  degrees.  Pour  on  a  cold  beater  that  is 
sprinkled  with  2  cups  of  cold  water,-  and  as  soon  as  the 
syrup  stops  bubbling  sprinkle  the  top  of  your  batch  with 
2  cups  of  cold  water  and  let  your  syrup  cool  until  your  syrup 
will  hold  an  impression;,  then  start  to  cream  your  batch, 
and  as  soon  as  your  batch  rolls  up  on  the  machine,  stop  the 
beater  and  take  from  the  machine  and  place  into  your  glaze 
cream  tub,  then  it  is  ready  to  be  used  for  cream  wafers  or 
glaze  dipped  bon  bons. 

Fondant  cream  for  glaze  work  should  never  be  cooked 

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Apell's  Up-to-Date  Candy  Teacher 

up  in  large  batches,  as  I  have  found  out  by  experience  that 
a  50-pound  batch  that  size  batch  will  give  you  the  best  re- 
sults. 


FONDANT  CREAM  TO  BE  USED  FOR  GRAINING 
FUDGE  AND  NOUGAT 

Cook  by  steam  kettle,  100  Ibs.  of  beet  sugar,  10  Ibs.  of 
corn  syrup,  3^/2  gallons  of  water. 

Cook  to  240  degrees,  then  add  18  Ibs.  of  corn  syrup  and 
cook  your  batch  to  242  degrees. 

Pour  out  on  ball  machine  and  do  not  let  your  syrup  get 
too  cold  before  you  start  to  cream  your  batch  to  a  fondant, 
as  for  fudge  and  nougat  work  you  must  have  a  short  cream 
for  graining  your  fudge  and  nougat  work. 


FONDANT  CREAM  FOR  DIPPING  CREAM  CHER- 
RIES FOR  CHOCOLATE  WORK 

Cook  by  steam  kettle,  50  Ibs.  of  sugar,  2  gallons  of 
water,  2  ounces  of  /acetic  acid  No.  8. 

Cook  to  242  degrees,  then  ac\d  3  Ibs.  of  corn  syrup  and 
cook  your  batch  to  242  degrees. 

Pour  out  on  beater  to  cool  an.d  when  your  syrup  will  hold 
an  impression  in  the  syrup  start  to  cream  your  batch. 

When  cooling  fondant  cream  that  is  made  with  acetic 
acid  always  see  that  your  beater  is  cold  before  pouring  out 
your  syrup  on  the  machine,  and  then  always  sprinkle  the 
top  of  your  syrup  as  soon  as  the  syrup  stops  bubbling. 


MAPLE  FONDANT  CREAM  FOR  NO.   1  CHOCO- 
LATES 

Cook  by  steam  kettle,  100  lbs.xof  sugar,  25  Ibs.  of  maple 
sugar,  5  gallons  of  water,  40  Ibs.  of  corn  syrup. 

Cook  to  238  degrees.     Place  your  25  Ibs.  of  maple  sugar 

11  " 


Apell's  Up-to-Date  Candy   Teacher 

in  your  steam  kettle  with  your  5  gallons  of  water  and  start 
your  batch  cooking  until  all  of  the  maple  sugar  is  thoroughly 
dissolved,  then  add  your  100  Ibs.  of  granulated  sugar  with 
15  Ibs.  of  corn  syrup  and  cook  to  238  degrees,  then  add  25 
Ibs.  of  corn  syrup  and  let  your  batch  cook  up  again  to  238 
degrees.  Then  pour  out  on  your  ball  machine  and  finish 
like  your  other  cream  fondants. 


FONDANT  CREAM  FOR  SHORT  CREAM  CEN- 
TERS, OR  CREAM  MIXTURES  OF  ALL  KINDS 


John  Werners  &  Sons,  Syrup  Cooler ,  Cream  Beater  with 
Vacuum  Syphon  and  Pump 

Cook  by  steam  kettle,  300  Ibs.  of  sugar,  25  Ibs.  of  corn 
syrup,  10  gallons  of  water. 

Cook  to  240  degrees,  then  add  30  Ibs.  of  corn  syrup  and 
mix  thoroughly  through  your  syrup,  then  let  your  batch 
jboil  up  to  240  degrees  in  warm  weather  or  241  in  hot 
weather. 

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Apell's  Up-to-Date  Candy  Teacher 

Then  start  your  pump  going  and  pump  your  syrup  into 
your  cooler  to  cool  and  always  see  that  your  water  is  turned 
on  the  cooler  when  you  start  to  cook  your  syrup,  so  that 
your  receiver  will  be  cold  by  the  time  your  batch  is  cooked. 
Then  leave  your  batch  in  your  cooler  or  receiver  just  long 
enough  to  cool  your  syrup  luke  warm',  for  if  you  let  your 
syrup  get  too  cold  in  your  cooler  you  will  have  to  heat  up 
your  cooler  by  steam,  which  always  has  a  tendency  to  cause 
a  grainy  syrup  in  your  cooler. 

Now  then,  when  your  batch  is  cool  enough  to  cream,  the 
gate  which  is  operated  by  a  hand  wheel  on  the  side  is  opened 
slowly,  which  will  let  the  cooled  syrup  flow  into  the  Beater 
by  means  of  a  funnel,  which  is  not  shown  on  the  illustration, 
and  the  slower  you  feed  the  beater  the  whiter  and  richer 
you  will  be  able  to  produce,  for  if  you  open  the  gate  and  let 
the  syrup  feed  into  the  beater  too  fast,  your  cream  will  not 
turn  out  as  smooth  as  by  letting  your  beater  thoroughly  whip 
your  syrup. 

X 


FONDANT  CREAM  FOR  ENROBER  DIPPED 

GOODS 

Cook  by  steam  kettle,  300  Ibs.  of  sugar,  25  Ibs  of  corn 
syrup,  9  gallons  of  water. 

Cook  to  238  degrees.  Then  add  75  Ibs.  of  corn  syrup 
and  mix  thoroughly  through  your  syrup,  and  let  your  batch 
boil  up  to  238  degrees,  then  start  your  pump  and  pump 
your  syrup  in  your  cooler  to  cool,  and  for  chocolate  cream 
centers  always  let  your  syrup  get  just  cool  enough  so  that 
it  will  flow  from  your  cooler;  that  will  make  your  cream 
when  it  comes  through  the  beater  very  smooth  for  making 
chocolate  cream  centers. 

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Apell's  Up-to-Date  Candy  Teacher 

SPECIAL  EGG  FONDANT  FOR  CHOCOLATE 
CREAM  CENTERS 


\ 


Thos.  Mills  Bros'  Nougat  Kettle 
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Apell's  Up-to-Date  Candy  Teacher 

MAPLE  FONDANT  CREAM  FOR  ENROBER 
CREAM  CENTERS 

Cook  by  steam  kettle,  250  Ibs.  of  granulated  sugar,  or 
southern  sugar  will  do,  50  Ibs  of  maple  sugar,  11  gallons  of 
water,  100  Ibs.  of  corn  syrup. 

Cook  to  238  degrees.  Place  your  50  Ibs.  of  maple  sugar 
in  your  steam  kettle  and  your  1 1  gallons  of  water  and  start 
to  cook  your  batch  till  your  maple  sugar  is  dissolved;  then 
add  your  250  Ibs.  of  sugar  and  25  Ibs.  of  corn  syrup  and 
cook  your  batch  to  238  degrees,  then  add  the  rest  of  the 
corn  syrup,  75  Ibs.,  and  let  boil  up  to  238  degrees,  then 
finish  like  the  other  fondants. 


WHAT  SPECIAL  EGG  FONDANT  WILL  DO 

Special  egg  fondant  will  make  the  chocolate  cream  cen- 
ters stay  soft. 

Special  fondant  keeps  the  chocolate  cream  centers  from 
leaking  when  made  up  for  stock. 

Special  fondant  makes  the  cream  centers  ripen  up  and 
makes  the  centers  flow  after  being  dipped  in  chocolate 
coating. 


FORMULA  FOR  SPECIAL  EGG  FONDANT 

Soak  1  Ib.  of  egg  albumen  in  1  qt.  of  water  in  a  glass  jar 
over  night.  Always  soak  the  egg  albumen  in  a  glass  jar;  if 
you  use  a  tin  container  the  egg  albumen  will  change  its 
color. 

Place  10  Ibs.  of  corn  syrup  in  the  beating  machine  with 
the  dissolved  egg  albumen  and  beat  this  corn  syrup  arid  egg 
albumen  up  very  light  and  stiff. 

Then  cook  by  steam  kettle,  or  open  fire,  20  Ibs.  of  sugar, 
10  Ibs.  of  corn  syrup,  3  qts.  of  water. 

Cook  to  242  degrees  in  cold  weather  or  244  degrees  in 

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Apell's  Up-to-Date  Candy  Teacher 

hot  weather.  Then  pour  this  cooked  syrup  into  the  beaten 
egg  batch  and  beat  this  batch  up  very  stiff. 

Then  change  the  beater  on  slow  speed  and  add  65  Ibs  of 
corn  syrup  and  beat  for  15  minutes;  then  add  1  oz.  of  bi- 
carbonate of  soda  and  mix  thoroughly.  Then  it  is  ready  to 
be  used  in  the  manufacture  of  chocolate  cream  centers.  • 

This  special  fondant  can  be  made  up  for  stock,  as  it  will 
keep,  in  barrels. 

When  using  special  fondant  in  chocolate  cream  centers 
use  40  to  50  Ibs.  to  every  100  Ibs  of  No.  1  fondant  cream. 

Never  add  the  special  fondant  to  the  cream  fondant  until 
the  cream  fondant  is  heated  hot  enough  to  cast,  then  add 
the  special  fondant  and  mix  thoroughly  and  only  heat  the 
batch  so  that  the  cream  is  thin  enough  to  cast  by  machine 
or  by  5-spout  runner. 


SPECIAL  EGG  FONDANT  FOR  NOUGAT  WORK 

OR  BAR  GOODS 

Soak  1  Ib.  of  egg  albumen  in  1  qt.  of  water  over  night  in 
a  glass  jar,  or  you  can  soak  the  egg  albumen  in  the  morn- 
ing and  place  the  jar  of  egg  albumen  in  your  dry  room  and 
it  will  be  thoroughly  dissolved  by  noon  the  same  day;  in  this 
way  you  can  use  the  egg  albumen  the  same  day  that  you  put 
it  to  soak.  Always  place  the  water  in  the  jar  first,  then  add 
the  egg  albumen,  and  you  will  find  the  egg  albumen  will 
dissolve  faster. 


FORMULA  FOR   SPECIAL  EGG   FONDANT   FOR 
NOUGAT  WORK 

Place  10  Ibs.  of  corn  syrup  in  the  beating  machine  with 
the  dissolved  egg  albumen  and  beat  this  corn  syrup  and  egg 
up  very  light.  ... 

Then  cook  by  steam  kettle  or  open  fire,  20  Ibs.  of  sugar, 
3  qts.  of  water,  5  Ibs.  of  corn  syrup. 

Cook  to  244  degrees  for  hot  weather,  or  242  for  cold 

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Apell's  Up-to-Date  Candy  Teacher 

weather.  Then  pour  this  cooked  syrup  into  the  beaten  egg 
albumen  and  beat  this  batch  up  very  stiff;  then  add  25  Ibs. 
of  corn  syrup  and  mix  thoroughly  for  15  minutes  on  second 
speed;  then  add  1  oz.  of  bicarbonate  of  soda  and  mix 
through  the  batch.  Then  it  is  ready  to  be  used  for  nougat 
work  or  bar  goods. 

When  using  special  nougat  fondant  for  bar  goods  use 
40  Ibs.  of  egg  fondant  to  100  Ibs.  of  fondant  cream  for 
bar  goods,  casted  in  starch. 


MOULD  BOARDS  WITH  MOULDS  FOR  STARCH 

PRINTER 


Racine  Mould  Board  with  Moulds 


Mould  boards  and  moulds  are  an  absolute  necessity  in 
every  manufacturing  plant  where  starch  work  is  done,  such 
as  cream  work,  gum  work,  jelly  work  and  marshmallow 
work.  Years  ago  it  was  customary  to  have  candy  makers 
to  make  the  moulds  and  boards.  While  this  is  a  common 
practice  in  the  very  smallest  shops,  the  largest  majority  of 
the  plants  today  are  buying  their  mould  boards  and  moulds 
from  the  house  that  makes  a  specialty  of  moulds  and  boards, 
as  you  will  always  get  better  results,  and  the  moulds  and 
boards  are  uniform  in  size. 

For  those  just  starting  in  the  business  or  putting  in  new 
equipment,  this  is  a  matter  worthy  of  consideration,  as  the 
moulds  and  boards  for  your  plant  should  be  made  by  some 
one  who  is  competent  to  do  this  class  of  work. 

The  Racine  Machinery  Co.,  of  Racine,  Wis.,  makes  a 
specialty  of  mould  boards  and  moulds  of  all  kinds. 

17 


STARCH  PRINTER 


Racine  Lightning  Printer. 

Every  wholesale  manufacturer  who  has  a  depositor  for 
casting  his  starch  work  should  have  a  starch  printer.  With 
this  machine  a  boy  can  print  the  most  difficult  pattern  suc- 
cessfully and  at  the  same  time  do  more  work  with  the  starch 
printer  than  the  most  experienced  man  can  do  by  hand  print- 
ing, as  it  not  only  causes  a  great  saving  in  labor,  but  turns 
out  the  work  faster  than  can  be  done  by  hand. 


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Apell's  Up-to-Date  Candy  Teacher 


JSL 


Cream  Melting  Kettle  and  Cooker 

CHOCOLATE  CREAM  CENTERS  FOR  PACKAGE 
GOODS— VANILLA  CREAM  CENTERS 

Melt  in  your  melting  kettle  100  Ibs.  of  No.  1  cream  fon- 
dant and  turn  on  the  steam  slowly,  so  that  your  cream 
fondant  will  melt  without  cooking  your  cream  fondant 
around  the  sides  of  the  melting  kettle,  and  stir  your  cream 
with  the  stirrer  until  your  cream  is  melted,  and  only  heat 
your  cream  hot  enough  so  that  you  can  hold  your  finger  in 
the  syrup,  or  to  139  degrees  by  gauge.  Then  add  40  Ibs.  of 
special  egg  fondant  and  mix  thoroughly  through  your  batch, 
and  just  heat  your  batch  hot  enough  so  that  your  cream 
will  cast  good,  then  add  10  ozs.  of  good  vanilla  flavor. 
Then  cast  in  starch  by  depositor  machine. 

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Spell's  Up-to-Date  Candy  Teacher 


Cream  Department,  showing  ventilation  system  that  is  used 
by  which  the  cream  department  is  kept  free  from  steam 

CHOCOLATE  CREAM  CENTERS  FOR  PACKAGE 
GOODS— VANILLA  CREAM   CENTERS 

Melt  in  your  melting  kettle  100  Ibs.  of  No.  1  cream  fon- 
dant and  turn  on  the  steam  slowly,  so  that  your  cream  fon- 
dant will  melt  without  cooking  your  cream  fondant  around 
the  sides  of  the  melting  kettle,  and  stir  your  cream  with  the 
stirrer  until  your  cream  is  melted  and  only  heat  your  cream 
hot  enough  so  that  you  can  hold  your  finger  in  the  syrup,  or 
to  130  degrees  by  gauge.  Then  add  40  Ibs.  of  special  egg 
fondant  and  mix  thoroughly  through  your  batch,  and  just 
heat  your  batch  hot  enough  so  that  your  cream  will  cast 
good,  then  add  10  ounces  of  good  vanilla  flavor;  then  cast 
in  starch  by  depositor  machine. 

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Apell's  Up-to-Date  Candy  Teacher 

IN  THE  MANUFACTURE  OF  CHOCOLATE 
CREAM  CENTERS 

The  most  important  part  in  the  manufacture  of  choco- 
late cream  centers  is  to  make  a  smooth  cream  fondant,  and 
to  make  a  smooth  fondant  your  syrup  must  not  have  the 
least  bit  of  grain  when  the  syrup  is  poured  out  on  the  cream 
beater,  then  the  next  important  part  is  not  to  cream  the 
syrup  to  a  fondant  until  the  syrup  on  the  beater  will  hold 
an  impression  when  made  into  it. 

There  are  two  methods  used  in  the  manufacture  of  cream 
centers.  One  method  is  for  No.  1  hand  dipped  goods  for 
package  goods,  and  No.  2  method  is  for  goods  dipped  on 
the  enrober  dipping  machine,  as  pail  goods  and  package 
goods. 

In  using  No.  1  method,  the  fondant  cream  is  remelted 
in  a  stirring  kettle  and  then,  when  the  cream  is  thin  enough 
to  cast,  the  special  fondant  is  added,  which  is  used  to  make 
the  centers  stay  soft  and  ripen  the  center  up  after  being 
dipped  in  chocolate. 

In  using  the  special  fondant,  35  to  40  Ibs.  to  100  Ibs.  of 
cream  fondant  will  produce  a  soft  center,  50  Ibs.  will  pro- 
duce an  extra  soft  center,  and  should  not  be  added  until  the 
cream  fondant  is  heated  hot,  so  that  it  is  thin  enough  to  cast. 

In  using  No.  2  method,  the  fondant  cream  is  placed  in 
the  stirring  kettle,  then  a  syrup  or  '"bob,"  as  it  is  called,  is 
made  and  added  to  the  fondant  cream,  then  mix  together; 
then  the  special  fondant  is  added.  The  reason  some  houses 
use  the  syrup,  or  "bob,"  as  it  is  called,  is,  that  you  do  not 
have  to  use  but  half  the  amount  of  fondant  cream,  which  is 
a  little  saving  in  labor;  but  what  is  gained  in  labor  is  lost  in 
quality  in  producing  a  high  grade  hand  dipped  center.  In 
making  the  cheap  drops  and  pail  goods  I  prefer  the  use  of 
the  syrup  or  "bob,"  as  it  makes  the  center  firmer  and  shorter 
when  a  thin  chocolate  coating  is  used  on  the  drop. 

In  using  special  fondant,  with  the  syrup,  or  "bob,"  use 

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Apell's  Up-to-Date  Candy  Teacher 

100  Ibs.  of  No.  1  fondant  cream;  then  cook  a  syrup,  80  Ibs. 
of  sugar,  20  Ibs.  of  corn  syrup,  3  gallons  of  water.  Cook 
to  236  degrees,  then  add  the  syrup  in  the  cream  fondant 
and  mix  thoroughly;  then  add  50  Ibs.  of  special  fondant,  then 
the  flavor,  and  cast  by  depositor. 


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Apell's  Up-to-Date  Candy  Teacher 


The  Springfield  Depositor  for  Casting  Cream  Centers. 

This  depositing  machine  deposits  or  drops  the  candy 
into  the  starch  impressions  and  no  wholesale  house  which  is 
manufacturing  for  the  wholesale  trade  should  be  without  a 
depositor  machine  for  casting  the  different  cream  centers. 
Its  operation  is  certain  and  has  a  capacity  of  8  trays  per 

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Apell's  Up-to-Date  Candy  Teacher 

minute,  or  1920  drops,  and  every  drop  a  uniform  size.  The 
pump  bars,  as  they  are  called,  can  be  changed  in  about  3 
minutes,  and  the  20  pump  bar  will  cast  all  ordinary  cream 
centers  that  are  used  for  box  goods. 

In  operating  the  Springfield  depositor,  the  trays  are 
placed  on  the  link  belt,  wnence  they  are  automatically  fed 
under  the  pump  bar,  and  after  being  filled  pass  under  the 
hopper  and  are  removed  at  the  opposite  side. 

Your  depositor  should  be  kept  clean  and  should  be  con- 
nected up  with  live  steam,  so  that  you  can  heat  the  hopper 
on  the  machine  to  160  degrees  if  your  cream  is  thick  when 
poured  in  the  hopper,  or  if  your  cream  is  thin,  use  only  140 
degrees  on  your  hopper. 

Your  depositor  should  be  connected  up  with  a  steam  hose, 
so  that  you  can  steam  your  pumps  with  live  steam  in  case 
any  sugar  should  get  hard  on  the  pumps,  and  always  keep 
the  wire  strainer  on  your  hopper  so  as  to  catch  any  small 
nails  which  come  from  your  sugar  barrels  when  they  are 
opened. 

In  using  the  depositor  machine  for  depositing  centers  you 
should  have  a  memorandum  chart  hung  up  near  the  ma- 
chine with  the  names  of  all  the  different  kinds  of  center  and 
the  adjustments  for  the  machine  so  that  you  will  not  have  to 
spend  any  time  in  adjusting  the  size  of  center,  and  the  same 
of  movement  of  trays  in  skipping  from  one  tray  to  another. 

When  your  trays  are  filled  from  the  depositor  maclvne 
you-should  have  the  automatic  lifting  truck  in  carting  your 
trays  away  to  some  other  part  of  the  room  away  from  the 
heat  of  the  machine. 

After  your  centers  are  casted  in  starch,  let  your  centers 
stand  in  starch  over  night,  then,  next  morning,  take  out  by 
starch  buck.  As  your  centers  will  be  very  soft  and  in  using 
the  starch  buck  .machine  do  not  let  the  top  brush  down  too 
far  on  the  machine  in  brushing  the  cream  centers. 


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'Apelfs  Up-to-Date  Candy  Teacher 


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April's  Up-to-Date  Candy  Teacher 

When  running  the  starch  trays  through  the  starch  buck 
to  clean  your  centers  from  starch  for  soft  chocolate  cream 
centers  raise  the  brush  on  your  machine  so  that  your  brush 
won't  press  down  on  the  centers  too  hard. 

For  cream  mix  and  gum  work  lower  your  brush  down, 
and  if  they  are  not  thoroughly  cleaned  run  your  centers 
through  again  and  they  will  come  out  thoroughly  cleaned. 
Always  see  that  your  brushes  are  kept  cleaned  underneath, 
as  they  will  fill  up  with  starch  and  siftings  when  the  machine 
is  run  all  day  long.  In  running  the  starch  buck  for  whole- 
sale work  one  boy  should  feed  the  machine,  one  to  level  off 
trays,  and  a  girl  to  look  after  the  centers  as  they  come  from 
the  machine.  For  soft  centers  do  not  put  many  centers  in 
a  tray  or  they  will  go  out  of  shape. 


STRAWBERRY  CREAM  CENTERS  FOR  BOX 
GOODS 

Melt  100  Ibs.  of  No.  1  cream  fondant  in  your  melting 
kettle,  then  add  35  Ibs.  of  special  egg  fondant  and  mix  thor- 
oughly through  your  cream  fondant,  then  add  half  a  gallon 
of  crushed  strawberry  fruit  that  has  been  cooked  down  to  a 
jam,  then  add  2  ounces  of  citric  acid  and  color  a  very  light 
pink. 


CRUSHED  FRUIT  FOR  NO.  1  CHOCOLATE 
CREAM  CENTERS 

Take  1  gallon  of  crushed  strawberries,  4  Ibs.  of  sugar  and 
2  Ibs.  of  corn  syrup;  cook  to  a  jam,  then  place  in  half-gallon 
jars,  and  it  is  ready  to  use  for  centers. 

Take  1  gallon  of  crushed  raspberries,  4  Ibs.  of  sugar,  with 
2  Ibs.  of  corn  syrup;  cook  to  a  jam,  then  place  in  half-gallon 
jars  and  it  is  ready  to  use. 

Take  1  gallon  of  canned  pineapple,  4  Ibs.  of  sugar,  with 

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Apell's  Up-to-Date  Candy  Teacher 

2  Ibs.  of  corn  syrup  and  cook  to  a  jam,  then  place  in  glass 
jars  ready  for  use. 

Take  1  gallon  of  canned  peaches  and  rub  through  a  sieve, 
4  Ibs.  of  sugar  and  2  Ibs.  of  corn  syrup  and  cook  to  a  jam; 
then  place  in  glass  jars. 

Take  1  dozen  oranges  and  grind  fine  through  a  food 
chopper  4  Ibs.  of  sugar  with  2  Ibs.  of  corn  syrup  and  1  quart 
of  water  and  cook  to  a  jam;  then  place  in  glass  jars. 

Take  1  dozen  lemons  and  grind  fine  through  a  food  chop- 
per, 4  Ibs.  of  sugar  and  2  Ibs.  of  corn  syrup  and  1  pint  of 
water;  cook  to  a  jam  and  place  in  glass  jars. 


RASPBERRY  CREAM  CENTERS  FOR  BOX  GOODS 

Melt  100  Ibs.  of  No.  1  cream  fondant  in  melting  kettle. 
Then  add  35  Ibs.  of  special  egg  fondant  and  mix  thoroughly 
through  your  cream  fondant.  Then  add  half  a  gallon  of 
crushed  cooked  raspberry  fruit;  then  add  2  ounces  of  citric 
acid  that  is  dissolved  with  1  ounce  of  water.  Then  color  a 
light  red  color. 


PINEAPPLE  CREAM  CENTER  FOR  BOX  GOODS 

Melt  >100  Ibs.  of  No.  1  cream  fondant  in  your  melting 
kettle.  Then  add  35  Ibs.  of  special  egg  fondant  and  mix 
thoroughly  through  your  cream  fondant;  then  add  half  a 
gallon  of  cooked  pineapple  fruit;  then  add  2  ounces  of  citric 
acid  dissolved  in  1  ounce  of  water. 


PEACH  CREAM  CENTERS  FOR  CHOCOLATE 
BOX  GOODS 

Melt  100  Ibs.  of  No.  1  cream  fondant  in  your  melting 
kettle.  Then  add  35  Ibs.  of  special  egg  fondant  and  mix 
thoroughly  through  your  cream  fondant.  Then  add  half  a 
gallon  of  cooked  peach  fruit;  then  add  2  ounces  of  citric 
acid  dissolved  in  1  ounce  of  water. 

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Apell's  Up-to-Date  Candy  Teacher 

ORANGE  CREAM  CENTERS  FOR  BOX  GOODS 

Melt  100  Ibs.  of  No.  1.  cream  fondant  in  your  melting 
kettle.  Then  add  35  Ibs.  of  special  egg  fondant  and  mix 
thoroughly  through  your  cream  fondant;  then  add  half  a 
gallon  of  cooked  orange  fruit.  Then  add  2  ounces  of  citric 
acid  in  1  ounce  of  water. 


LEMON  CREAM  CENTERS  FOR  BOX  GOODS 

Melt  100  Ibs.  of  cream  fondant  No.  1  in  your  melting 
kettle.  Then  add  35  Ibs.  of  special  egg  fondant  and  mix 
thoroughly  through  your  cream  fondant. ;  then  add  half  a 
gallon  of  cooked  lemon  fruit;  then  add  2  ounces  of  citric 
acid. 


PEPPERMINT  CREAM  CENTERS  FOR  BOX 

GOODS 

Melt  100  Ibs.  of  No.  1  cream  fondant  in  your  melting 
kettle.  Then  add  35  Ibs.  of  special  egg  fondant  and  mix 
thoroughly  in  your  cream  fondant  and  add  1  ounce  of  oil 
of  peppermint. 


CHOCOLATE  CREAM  CENTERS  FOR  BOX  GOODS 

Melt  100  Ibs.  of  No.  1  cream  fondant  in  your  melting 
kettle.  Then  add  35  Ibs.  of  special  egg  fondant  in  your 
cream  fondant  and  mix  thoroughly  through  your  cream; 
then  add  10  Ibs.  of  liquor  chocolate  that  has  been  melted, 
and  mix  thoroughly  through  your  cream ;  then  add  7  Ibs.  of 
corn  syrup  and  mix  thoroughly  and  add  4  ounces  of  vanilla 
flavor. 


COCOANUT  CREAM  CENTERS  FOR  BOX  GOODS 

Melt  100  Ibs.  of  No.  1  cream  fondant  in  your  melting 
kettle.     Then  add  40  Ibs.  of  special  egg  fondant  in  your 

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Apell's  Up-to-Date  Candy  Teacher 

cream  fondant  and  mix  thoroughly  through  your  cream; 
then  add  5  Ibs.  of  macaroon  cocoanut  and  mix  thoroughly 
through  your  cream;  then  add  10  ounces  of  vanilla  flavor. 


WALNUT   CREAM   CENTERS   FOR   BOX  GOODS 

Melt  100  Ibs.  of  No.  1  cream  fondant  in  your  melting 
kettle.  Then  add  40  Ibs.  of  special  egg  fondant  in  your 
cream  and  mix  thoroughly  through  your  cream  fondant; 
then  add  5  Ibs.  of  walnuts  that  have  been  ground  very  fine 
through  a  food  chopper;  then  add  8  ounces  of  vanilla  flavor 
and  one-half  ounce  of  salt. 


MAPLE  PECAN  CREAM  CENTERS  FOR  BOX 

GOODS 

Melt  100  Ibs.  of  Maple  No.  1  cream  fondant  in  your 
melting  kettle.  Then  add  35  Ibs  of  special  egg  fondant  in 
your  cream  and  mix  thoroughly  till  melted;  then  add  5  Ibs. 
of  pecans  that  have  been  ground  very  fine;  then  add  4 
ounces  of  maple  flavor  and  color  with  some  burnt  sugar 
color;  then  add  5  Ibs.  of  corn  syrup  and  mix  thoroughly; 
then  cast  in  starch. 


MAPLE  PECAN   CENTER  FOR  BOX  GOODS 

Melt  your  maple  cream  the  same  as  with  the  ground 
pecans  in,  only  instead  of  adding  ground  pecans  have  girls 
drop  pecan  pieces  in  your  impressions  in  the  starch;  .then 
run  the  maple  cream  on  top  of  your  pecan  pieces  in  the 
starch.  That  will  give  you  a  center  with  a  pecan  in  each 
piece. 

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Apell's  Up-to-Date  Candy  Teacher 

FILBERT  CREAM  CENTER  FOR  BOX  GOODS 

Melt  100  Ibs.  of  No.  1  cream  fondant  in  your  melting 
kettle.  Then  add  40  Ibs.  of  special  egg  fondant  in  your 
cream  and  mix  thoroughly  through  your  cream;  then  add  5 
Ibs.  of  ground  filberts  and  8  ounces  of  vanilla  flavor. 


COFFEE  CREAM  CENTER  FOR  BOX  GOODS 

Melt  100  Ibs.  of  No.  1  cream  fondant  in  your  melting 
kettle.  Then  add  35  Ibs.  of  special  egg  fondant  in  your 
cream  and  add  1  pint  of  coffee  extract  and  color  with  a  little, 
chocolate  and  caramel  color. 


COFFEE  EXTRACT 

.  Cook  8  ounces  of  good  coffee  with  1  quart  of  water;  then 
strain  through  a  cheese  cloth  and  add  to  your  batch. 


CREAM  CENTERS  FOR  ENROBER  DIPPED 
CHOCOLATE  DROPS 

Place  in  mixing  kettle  or  melting -kettle  100  Ibs  of  cream 
fondant  for  the  enrober  dipped  goods. 

Now  cook  by  steam  kettle  80  Ibs.  of  sugar  and  20  Ibs  of 
corn  syrup,  with  3  gallons  of  water;  cook  to  238  degrees. 
Then  pour  this  cooked  syrup  into  your  cream  fondant  in 
your  mixing  kettle  and  mix  thoroughly;  then  add  40  Ibs  of 
special  egg  fondant  and  mix  through  so  that  it  is  thin  enough 
to  cast  by  depositor;  then  add  12  ounces  of  vanilla  flavor. 

The  enrober  chocolate  dipping  machine  is  an  absolute 
necessity  Ln  every  candy  factory  that  is  selling  to  the  whole- 
sale trade  which  manufactures  a  line  of  dipped  chocolates, 
as  pail  specialties  or  bar  goods.  This  machine  will  coat 
from  1,500  to  3,000  Ibs  of  goods  in  a  day,  according  to  the 
size  of  the  piece  to  be  dipped. 

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Apell's  Up-to-Date  Candy  Teacher 


Enroper   Dipping   Machine   with   Kilgren    System. 

In  operating  the  enrober  there  should  be  one  man  who 
has  charge  of  the  machine  in  looking  after  the  temperature 
of  the  chocolate  and  keeping  the  machine  in  a  supply  of 
chocolate,  and  should  see  that  all  parts  are  kept  oiled.  In 
supplying  the  feed  belt  with  centers  there  should  be  two 
girls  to  feed  the  traveling  belt  and  one  to  look  after  the 

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Apell's  Up-to-Date  Candy  Teacher 

goods  after  they  are  dipped,  before  they  go  to  the  cooling 
room.  Then  there  should  be  one  girl  to  remove  them  to 
the  board  rack  where  they  can  be  moved  to  any  part  of  the 
cooling  room  to  be  packed. 

The  Kilgren  system  for  decorating  the  chocolates  is  de- 
signed for  use  in  connection  with  the  enrober  and  will  place 
different,  designs  on  top  of  the  chocolates  by  this  system 
which  are  so  elaborate  and  effective  that  they  could  not 
be  executed  by  hand  except  at  a  great  expense.  As  the 
goods  emerge  from  the  enrober  they  pass  under  different 
streams  of  chocolate  properly  spaced,  flowing  from  a  small 
tank  equipped  with  agitators.  The  tank  is  fitted  with 
mechanism  whereby  it  may  be  held  in  a  stationary  position 
to  place  a  straight  string  on  the  chocolate,  or  it  may  be 
moved  in  several  different  directions  to  form  different  strings 
or  patterns  on  the  chocolates. 


Showing  Three  Enrobers  in  Operation  in  a  Wholesale  Plant. 

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Apell's  Up-to-Date  Candy  Teacher 

SETTINGS  FOR  THE  KIHLGREN  SYSTEM 

TO  MAKE  A  STRAIGHT  MARK  ON  CHOCOLATES 
Have  the  T  guide  in,  set  disc  at  No.  0,  set  speed  lever 
at  No.  0.  Adjust  spindle  case  so  that  the  mark  will  come 
in  the  center  of  goods.  Have  stringer  at  the  lowest  point. 
Run  wire  belt  fast.  If  irregular  mark  is  obtained  cut  down 
the  flow  of  chocolate  from  nozzle. 

TO  MAKE  A  ZIG   ZAG   MARK  ON  CHOCOLATES 

Made  with  T  guide  in.  Find  center  of  goods.  Set  at 
graduation  that  will  give  the  desired  angle  and  speed  lever 
at  point  that  will  give  desired  number  of  angular  markings 
on  piece.  If  with  speed  lever  at  No.  4  there  are  not  enough 
markings,  wire  belt  must  be  slowed  down.  Set  eccentrics 
to  give  proper  throw  across.  From  3  to  5  will  give  good 
results. 

TO  MAKE  LEAR  MARK 

Make  a  zig  zag,  using  disc  at  No.  24  and  speed  lever  at 
No.  4.  Run  wire  belt  slow.  Set  attachment  so  that  pendant 
wires  will  mark  in  center  of  goods. 

LOOP  OR  CURL  ON  CHOCOLATES 
Have  T  guide  out  and  eccentric  latches  in.      Regulate 
size  of  loop  by  eccentrics  and  number  of  loops  on  piece  by 
speed  lever  and  speed  of  wire  belt. 

POINTERS  FOR  KIHLGREN  SYSTEM 

Record  all  settings  against  name  of  goods  on  chart. 

Speed  of  wire  belt  will  affect  markings.  Record  speed  on 
various  goods.  Always  adjust  spindle  case  to  center  of 
goods. 

When  T  guides  are  in,  eccentric  latches  must  be  out,  and 
vice  versa.  Indicators  on  eccentric  must  register  alike. 

The  stringer  may  be  raised  or  lowered  by  hand  wheel  un- 

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Apell's  Up-to-Date  Candy  Teacher 

der  extension.  For  most  goods  it  is  best  to  use  at  lowest 
point  and  obtain  size  of  throw  by  eccentric  adjustment. 

If  stringer  warms  up,  open  water  valve  for  a  moment. 
Under  no  circumstances  leave  the  water  turned  on. 

Throw  in  latches  that  vibrate  center  spindles  occasionally, 
while  they  are  running.  This  will  clear  nozzles.  If  a  noz- 
zle becomes  plugged,  screw  down  center  spindle  by  raising 
gear  out  of  mesh  and  turning  to  right  and  left,  counting  from 
either  end;l,  3,  5,  7,  9  are  right-handed  (that  is  turn  to 
right  to  screw  down),  and  2,  4,  6,  8  are  left-handed.  Do 
not  turn  do^wn  too  hard,  only  to  a  bearing.  Then  open  a 
proper  flow. 

The  discs  are  graduated  from  0  to  24.  For  loops  or  a 
straight  mark  have  disc  at  No.  0.  For  zig  zag  use  No.  4  to 
24,  according  to  angle  desired. 

The  indicators  on  eccentrics  are  graduated  from  1  to  7. 
As  the  pointer  is  moved  to  the  higher  figure,  the  throw 
is  increased.  With  the  stringer  at  the  lowest  point,  3  to  5 
will  give  the  best  results. 

You  should  always  use  a  memorandum  chart  for  the  dif- 
ferent kinds  of  goods,  as  it  will  save  you  a  lot  of  trouble  and 
time. 


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A  pell's  Up-to-Date  Candy  Teacher 


Racine   Chocolate  Melter  and  Mixer,   Racine   Machinery 
Co.  Racine.  Wis. 


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Apell's  Up-to-Date  Candy  Teacher 


Melting  Kettles  for  Blending   Coatings  for   the  Enrober, 
Dipping  Machines  and  Hand  Work. 

For  enrober  dipping  I  would  recommend  that  you  buy 
your  different  kinds  of  coating  from  some  reliable  choco- 
late house  and  always  carry  in  stock  a  line  of  liquor  choco- 
late, sweet  vanilla  coating  and  a  milk  coating. 


BLENDING  THE  DIFFERENT  COATINGS  FOR 

DIPPING 

COATING  FOR  CHOCOLATE  DROPS 

Melt  in  your  chocolate  melting  kettles,  40  Ibs.  of  vanilla 
sweet  coating,  10  Ibs.  of  liquor  chocolate,  3  Ibs.  of  nuco 
butter. 

COATING  FOR  BOX  GOODS 

40  Ibs.  of  sweet  coating,  15  Ibs  of  liquor  chocolate,  2 
Ibs.  of  cocoa  butter. 

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Apell's  Up-to-Date  Candy  Teacher 

MILK  COATING  FOR  BOX  GOODS 

40  Ibs.  of  milk  coating,  20  Ibs.  of  light  vanilla  sweet 
coating. 

Melt  in  your  melting  kettle  and  do  not  heat  your  milk 
chocolate  but  luke  warm,  as  you  will  find  by  overheating 
milk  chocolate  your  coating  will  get  grainy  or  coarse.  That 
is  one  reason  I  recommend  the  use  of  light  vanilla  coating 
blended  with  the  milk  chocolate,  as  this  coating  will  stand 
up  better  in  the  summer  time  and  will  also  make  a  smoother 
coating.  During  the  summer  months  add  3  ounces  of  pow- 
dered gum  Arabic  in  your  melting  kettle,  after  your  choco- 
late is  melted. 

BITTER  SWEET  COATING  FOR  BITTER  SWEET 
CHOCOLATES 

Melt  in  your  chocolate  melting  kettle,  30  Ibs.  of  bitter 
chocolate  or  liquor,  30  Ibs.  of  vanilla  chocolate  coating. 


Showing   Cooling  Room  for  Receiving  Enrober 

Dipped  Goods. 

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Apell's  Up-to-Date  Candy  Teacher 


The  Portable  Enrober  Rack. 

This  rack  is  a  great  convenience  and  no  wholesale  manu- 
facturer who  has  the  enrober  dipping  machine  should  be 
without  from  3  to  10  of  these  racks,  for  transferring  their 

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Apell's  Up-to-Date  Candy  Teacher 

plaques  from  the  dipping  machine,  as  these  racks  hold  48 
plaques;  so  you  see  what  a  great  space  you  can  save  in  your 
cooling  room.  These  racks  are  on  rollers,  thus  facilitating 
their  easy  transfer  from  one  part  of  the  cooling  room  to 
another. 


Showing  Cooling  Room  where  the  Box  Goods  are  Packed. 

*•*»•  ' — -TL' 

BAR  SPECIALTIES  DIPPED  BY  ENROBER 
MACHINE 

PINEAPPLE  CREAM  CAKE  OR  BAR 

Place  in  your  melting  kettle,  50  Ibs.  of  No.  1  cream  fon- 
dant and  turn  on  the  steam  until  your  fondant  is  thin  enough 
to  cast,  then  add  25  Ibs.  of  special  egg  nougat  fondant.  Mix 
thoroughly  with  just  enough  heat  on  your  kettle  so  that 
your  cream  will  be  thin  enough  to  cast;  then  add  one-half 

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ApelVs  Up-to-Date  Candy  Teacher 

gallon  of  crushed  pineapple  that  is  cooked  to  a  jam,  and 
add  1  ounce  of  citric  acid;  then  cast  by  depositor,  using 
the  large  pumps,  and  have  your  moulds  set  so  that  two 
pumps  will  deposit  in  each  cake  or  bar;  then  let  stand  in 
starch  over  night;  then  dip  in  thin  chocolate  on  the  enrober 
machine. 

FOR  PINEAPPLE  BAR 

Make  your  pineapple  bar  two  colors,  cast  one-half  of 
the  bar  a  white  color  with  crushed  fruit  and  the  other  half 
a  light  pink  color  and  flavor  with  strawberry  flavor.  Bar 
should  weigh  1 1/2  ounces  before  dipped. 

CHERRY  CAKE  OR  BAR 

Melt  in  your  melting  kettle,  50  Ibs.  of  No.  1  cream  fon- 
dant, turn  on  the  steam  until  your  cream  fondant  is  thin 
enough  to  cast,  then  add  20  Ibs.  of  special  nougat  egg  fon- 
dant and  mix  thoroughly  so  that  your  batch  is  thin  enough 
to  cast  in  starch;  then  add  3  Ibs  of  Maraschino  cherries  that 
have  drained  over  night  and  ground  up  fine,  and  one-half 
ounce  of  citric  acid.  Then  cast  by  depositor,  using  large 
size  pump.  Let  stand  over  night.  If  too  soft  to  handle 
next  morning,  let  stand  two  days,  but  if  you  use  enough  heat 
in  melting  down  you  can  handle  next  morning. 

CARAMELO  MELLOW  BAR 

Cook  by  steam  stirring  kettle,  20  Ibs.  of  corn  syrup,  15 
Ibs.  of  sugar,  1  quart  of  water,  10  Ibs.  of  condensed  milk,  1 
Ib.  of  Nuco  butter. 

Cook  to  stiff  ball  when  tried  in  cold  water;  must  not  be 
over  245  degrees.  Add  2  ounces  vanilla  flavor  and  1  ounce 
of  salt.  Pour  out  in  depositor  machine  and  cast  a  very 
shallow  layer  of  caramel  in  your  mould,  about  one-third 
to  be  caramel  and  two-thirds  cream. 

For  the  cream  part  place  in  your  melting  kettle  30  Ibs.  of 
No.  1  cream  fondant  and  turn  on  the  steam  and  heat  until 

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Apell's  Up-to-Date  Candy  Teacher 

your  cream  is  thin,  then  add  15  Ibs.  of  special  nougat  egg 
fondant  and  mix  thoroughly  with  2  ounces  of  vanilla  flavor. 
Then  cast  by  depositor  on  top  of  the  caramel.  That  will 
give  you  a  caramel  bottom  and  a  vanilla  cream  top;  or,  you 
can  add  1  Ib.  of  nuts  of  any  kind  ground  very  fine.  This 
makes  a  very  fine  eating  bar.  Let  stand  until  next  morning, 
then  dip  on  the  enrober  machine. 

STRAWBERRY  CREAM  BAR 

Place  in  your  melting  kettle  50  Ibs.  of  No.  1  cream  fon- 
dant. Heat  your  cream  until  it  is  thin  enough  to  cast;  then 
add  20  Ibs.  of  special  egg  nougat  fondant  and  mix  thorough- 
ly. Add  2  ounces  of  vanilla  flavor  and  pour  out  half  of  your 
batch  in  your  depositor  and  cast  half  of  the  mould  with  the 
white  cream.  Now  take  the  rest  of  your  batch  and  add  2 
Ibs.  of  crushed  strawberries  that  have  been  cooked  to  a  jam 
and  color  a  light  pink  color.  Then  add  one-half  ounce  of 
citric  acid  and  pour  out  in  depositor  and  cast  on  top  of  the 
white.  That  will  give  you  a  very  good  eating  and  looking 
strawberry  cream  bar.  Then  next  day  dip  on  the  enrober 
with  very  thin  coating  of  chocolate. 

MAPLE  PECAN  CAKE 

Place  in  your  melting  kettle  50  Ibs.  of  maple  cream  fon- 
dant and  turn  on  the  heat  until  your  cream  fondant  is  thin 
enough  to  cast.  Then  add  25  Ibs.  of  special  egg  nougat  fon- 
dant, and  mix  thoroughly;  then  add  some  burnt  sugar  color, 
to  make  your  cream  a  good  maple  color;  then  add  3  Ibs.  of 
pecans  that  have  beeen  ground  up  very  fine,  and  pour  out  in 
your  depositor;  then  cast  in  starch.  You  can  have  the  girls 
drop  pecan  pieces  in  the  moulds  first,  then  cast  your  maple 
cream  on  top  of  these  pieces.  That  will  give  you  a  rougri 
top  for  your  cake  when  they  are  dipped  in  thin  chocolate, 
and  will  look  very  nifty. 

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Apell's  Up-to-Date  Candy  Teacher 

MILK  CREAM  BAR 

Place  in  your  melting  kettle  50  Ibs.  of  No.  1  cream  fon- 
dant, and  heat  your-cream  hot  enough  to  cast.  Then  add  25 
Ibs.  of  special  egg  nougat  fondant  and  mix  thoroughly,  then 
add  3  Ibs.  of  roasted  ground  almonds,  and  3  ounces  of  va- 
nilla flavor;  then  pour  in  depositor  and  cast  in  mould  that 
has  a  round  top.  Then  let  in  starch  until  next  day,  and  dip 
in  a  coating  blended  with  half  vanilla  sweet  and  half  milk 
coating. 

BUTTER  SCOTCH  CREAM  BAR 

Cook  by  steam  stirring  kettle  15  Ibs.  of  sugar,  15  Ibs.  of 
corn  syrup,  1  pint  of  molasses,  1  Ib.  of  nuco  butter,  8  Ibs.  of 
condensed  milk,  1  quart  of  water. 

Cook  to  stiff  ball  when  tried  in  cold  water  or  to  245  de- 
grees. Then  add  3  ounces  of  salt  and  2  ounces  of  vanilla 
flavor.  Then  pour  into  depositor  and  cast  only  one-third 
of  the  bar  with  this  butter  scotch.  Then  run  the  rest  of 
your  bar  with  your  cream. 

CREAM  FONDANT  FOR  BUTTER  SCOTCH  BAR 

Place  in  your  melting  kettle  30  Ibs.  of  cream  fondant  and 
heat  up  thin  enough  to  cast.  Then  add  15  Ibs.  of  special 
egg  nougat  fondant  and  mix  thoroughly.  Then  add  2  ounces 
of  vanilla  flavor  and  pour  out  into  your  depositor  and  cast 
on  top  of  the  butter  scotch.  Let  stand  until  next  day,  then 
dip  by  enrober  machine.  Bar  to  weigh  2  ounces  when  dipped. 

APRICOT  JELLY  CREAMx  BAR 

Place  8  ounces  of  jap  gelatine  with  2  gallons  of  water  in 
a  steam  jacket  stirring  kettle;  then  turn  on  the  steam  and 
cook  your  batch  until  your  Jap  gelatine  is  thoroughly  dis- 
solved. 

Now  when  your  Jap  gelatine  is  dissolved  add  15  Ibs.  of 
sugar  and  10  Ibs.  of  corn  syrup  and  cook  this  batch  until 
your  jelly  strings  from  a  paddle;  then  strain  through  a 

42 


Apell's  Up-to-Date  Candy  Teacher 

sieve  and  let  stand  in  a  kettle  to  cool.  Now  while  this  batch 
is  cooling,  take  1  gallon  of  Spanish  apricot  pulp,  and  run 
through  a  sieve.  Take  a  brush  and  rub  your  apricot  through 
the  sieve.  Then  place  your  strained  apricot  in  a  steam 
kettle,  with  5  Ibs.  of  sugar  and  3  Ibs.  of  corn  syrup  and  cook 
this  apricot  jelly  until  it  gets  thick,  or  drops  in  sheets  from 
your  paddle.  Then  pour  this  apricot  jelly  in  your  Jap  jelly 
batch  and  mix  the  two  together.  Then  if  your  jelly  is  cool 
enough  to  hold  your  finger  in  the  jelly,  it  is  cool  enough  to 
cast  by  depositor.  If  you  wish  the  apricot  tart,  add  2  ounces 
of  citric  acid  just  before  you  pour  your  batch  into  the  de- 
positor. 

Now  set  your  pumps  on  the  depositor  so  that  you  will  only 
deposit  a  very  thin  sheet  of  jelly  in  your  mould,  just  so  the 
bottom  of  the  mould  is  covered. 

NOW  FOR  YOUR  CREAM  FOR  YOUR  APRICOT 

BAR 

Melt  in  your  melting  kettle  30  Ibs.  of  fondant  cream  thin 
enough  to  cast.  Then  add  15  Ibs.  of  special  egg  nougat 
fondant  and  mix  thoroughly;  then  add  2  ounces  of  vanilla 
flavor  and  mix,  then  pour  out  in  depositor  and  cast  on  top 
of  your  apricot  jelly.  Let  stand  in  starch  until  next  day, 
then  dip  by  enrober  in  very  thin  chocolate. 

CREAM  WALNUT  BAR 

Place  in  your  melting  kettle  50  Ibs.  of  No.  1  maple  cream 
fondant  and  heat  so  it  is  thin  enough  to  cast;  then  add  25 
Ibs.  of  special  nougat  fondant  and  mix  thoroughly;  then  add 
some  burnt  sugar  color  to  give  your  batch  a  light  maple 
color,  then  add  1  ounce  of  maple  flavor  and  2  Ibs  of  walnuts 
ground  up  fine,  and  mix  through  your  batch;  then  pour  in 
depositor,  using  large  size  pumps  for  depositing  your  cream 
in  bars. 

For  walnut  top  bar,  use  the  plain  maple  cream  batch,  and 
have  girls  drop  some  walnut  pieces  in  the  impressions;  then 

43 


Apell's  Up-to-Date  Candy  Teacher 

cast  your  cream  on  top  of  the  walnut  pieces.  That  will  give 
you  a  rough  top  which  will  show  up  well  when  dipped  in  thin 
chocolate  on  the  enrober. 

TUTTI  FRUTTI  BAR 

Place  in  your  melting  kettle  50  Ibs.  of  No.  1  cream  fon- 
dant and  heat  thin  enough  to  cast.  Then  add  20  Ibs.  of  spe- 
cial egg  nougat  fondant  and  mix  thoroughly.  Then  add  2 
ounces  of  vanilla  flavor.  Then  add  8  ounces  of  ground  figs, 
8  ounces  of  cherry  pieces,  8  ounces  of  ground  pineapple,  8 
ounces  of  Sultana  raisins  ground  up  fine;  then  mix  your 
fruit  thoroughly  through  your  cream  and  cast  by  depositor 
in  round  or  bar  shape. 

MELLOW  NOUGAT  CAKE 

Place  in  your  melting  kettle  50  Ibs.  of  No.  1  cream  fon- 
dant maple,  then  heat  your  cream  hot  enough  to  cast,  then 
add  25  Ibs,  of  special  egg  nougat  fondant  and  add  enough 
burnt  sugar  color  to  give  your  cream  a  maple  color.  Then 
add  2  ounces  of  maple  flavor.  Then  heat  up  thin  enough 
to  cast  by  depositor  in  a  round  mould,  and  only  fill  the  mould 
half  full  of  maple  cream;  then  make  a  batch  of  marshmal- 
low  for  the  other  half  of  the  cake. 

MARSHMALLOW   MADE   FOR   MELLOW   CAKE 

Soak  12  ounces  of  gelatine  in  2l/2  quarts  of  water.  Then 
place  your  dissolved  gelatine  in  your  steam  kettle  and  only 
use  enough  heat  on  your  kettle  to  dissolve  your  gelatine. 
Then,  when  your  gelatine  is  dissolved,  add  12  Ibs.  of  granu- 
lated sugar  and  2  Ibs.  of  corn  syrup,  and  only  use  enough 
heat  on  your  kettle  so  that  your  sugar  will  dissolve;  then, 
when  your  sugar  is  dissolved,  place  your  batch  in  your 
marshmallow  beater  and  beat  up  very  light  and  stiff. 

Now  then,  when  your  batch  is  very  light,  heat  up  in  your 
steam  kettle  12  Ibs.  of  corn  syrup,  so  that  it  is  hot,  but  do 
not  let  it  come  to  a  boil.  Then  add  this  heated  corn  syrup 

44 


A  pell's  Up-to-Date  Candy  Teacher 

to  your  batch  that  is  beaten  up,  and  beat  up  until  very  light 
Then  place  in  your  depositor  and  cast  on  your  maple  cream. 
Use  2  ounces  of  vanilla  flavor,  just  before  you  are  ready 
to  stop  your  beater  and  mix  in  thoroughly.  This  mellow 
nougat  cake  must  be  left  in  starch  for  2  days  before  it  will 
be  hard  enough  to  handle  to  dip  on  enrober. 

ORANGE  CREAM  CAKE 

Place  in  your  melting  kettle  50  Ibs,.  of  No.  1  cream  fon- 
dant and  heat  this  cream  fondant  hot  enough  to  cast;  then 
add  25  Ibs.  of  special  egg  nougat  fondant  and  mix  thorough- 
ly in  your  cream.  Then  add  half  a  gallon  of  ground  orange 
fruit. 

Take  6  oranges  and  grind  up  through  the  food  chopper. 
Then  place  2  Ibs.  of  sugar  with  1  Ib.  of  corn  syrup  and  your 
ground  oranges  in  your  cooking  kettle,  and  1  pint  of  water, 
and  cook  to  a  heavy  jam.  Then  it  is  ready  to  use  in  your 
batch. 

Then  pour  half  of  your  batch  in  the  depositor  and  de- 
posit in  your  mould  half  full  of  this  white  cream.  Then 
color  the  rest  of  your  batch  in  your  melting  kettle,  a  light 
orange  color,  and  fill  the  balance  of  the  mould  up  with  this 
orange  color  cream.  That  will  give  you  a  very  good  looking 
piece  of  goods  when  dipped  on  the  enrober  machine  in  a 

dark  coating. 

"\ 

FUDGE  CREAM  BAR 

Cook  in  steam  jacket  kettle  with  stirrer,  15  Ibs.  of  sugar 
and  15  Ibs.  of  corn  syrup,  10  Ibs.  of  condensed  milk,  1  Ib.  of 
nuco  butter  and  1  quart  of  water.  Cook  this  batch  to  a  stiff 
ball  when  tried  in  cold  water.  Then  turn  off  the  steam  on 
your  kettle  and  add  5  Ibs.  of  short  fondant  cream  and  stir 
this  batch  for  5  minutes  by  machine.  Then  add  2  ounces  of 
vanilla  flavor  and  1  ounce  of  salt  and  mix.  Then  pour  in 
depositor  and  cast  just  enough  in  the  mould  to  make  a  very 
thin  sheet.  Then  run  the  balance  of  the  mould  with  cream. 

45 

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Apell's  Up-to-Date  Candy  Teacher 

CREAM  MADE  FOR  FUDGE  BAR 

Place  in  your  melting  kettle  50  Ibs  of  No.  1  cream  fon- 
dant and  heat  enough  to  cast;  then  add  20  Ibs  of  special 
egg  nougat  fondant  and  mix  thoroughly.  Then  add  2  Ibs.  of 
ground  pecan  nut  meats  and  2  ounces  of  vanilla  flavor  and 
1  ounce  of  salt.  Then  cast  with  depositor.  Let  stand  in 
starch  until  next  morning.  Then  dip  on  enrober  machine  in 
thin  coating. 

BUTTER  CREAM  CAKE 

Cook  in  steam  kettle  40  Ibs.  of  sugar,  with  12  Ibs.  of  corn 
syrup,  1  gallon  of  water  and  2  gallons  of  20  per  cent  cream. 
Cook  this  batch  to  240  degrees.  Then  pour  out  on  Dayton 
ball  cream  machine,  and  when  partly  cool  start  to  cream  to 
a  fondant.  When  your  batch  is  creamed,  place  your  52  Ibs. 
of  this  cream  fondant  in  your  melting  kettle  and  heat  hot 
enough  to  cast.  Then  add  22  Ibs.  of  special  egg  fondant 
and  mix  your  egg  fondant  thoroughly  through  your  cream 
fondant.  Then  add  4  ounces  of  vanilla  flavor  with  1  ounce 
of  salt,  and  mix.  Then  pour  in  depositor  and  cast  in  a  round 
shape. 

HONEY  NOUGAT  BAR  OR  CAKE 

Cook  in  steam  kettle  40  Ibs.  of  sugar^with  K)  Ibs.  of  honey 
and  12  Ibs.  of  corn  syrup  and  1  2-3  gal.  of  water.  Cook 
this  batch  to  240  degrees.  Then  pour  out  on  Dayton  ball 
cream  beater  and  when  partly  cool  start  to  cream  to  a  fon- 
dant. Now  then,  when  your  batch  is  creamed,  take  it  from 
the  beater  and  place  it  in  your~melting  kettle  and  heat  your 
cream  hot  enough  to  cast.  Then  add  30  Ibs.  of  special  egg 
nougat  fondant  and  mix  thoroughly.  Then  add  2  ounces 
of  vanilla  flavor  and  place  in  depositor  and  cast  in  round 
or  bar  shape.  Then  dip  in  thin  coating  on  enrober  machine. 

46 


Apell's  Up-to-Date  Candy  Teacher 

BRAZIL  MAPLE  CREAM  CAKE 

Place  in  your  melting  kettle  50  Ibs.  of  No.  1  cream  fon- 
dant and  heat  your  cream  fondant  hot  enough  to  cast.  Then 
add  22  Ibs.  of  special  egg  fondant  and  mix  thoroughly. 
Then  add  2  ounces  of  maple  flavor  and  2  Ibs  of  ground 
Brazils  and  enough  maple  color  to  color  your  batch  a  light 
maple.  Then  place  in  depositor  and  cast  in  a  round  shape 
that  will  weigh  1  2-3  ounces  before  dipped,  or  2  ounces 
after  dipped. 

CARAMEL  MELLOW  BAR 

Cook  by  steam  kettle  20  Ibs.  of  corn  syrup,  12  Ibs.  of 
sugar,  1  quart  of  water,  10  Ibs.  of  condensed  milk,  1  Ib  of 
nuco  butter.  Cook  to  soft  ball,  then  add  3  Ibs.  of  liquor 
chocolate  that  is  cut  up  fine  and  cook  your  batch  to  stiff  ball, 
or  245  degrees  when  tried  in  cold  water.  Then  turn  off 
the  steam  and  add  1  ounce  of  vanilla  flavor  and  1  ounce  of 
salt  and  pour  in  depositor  and^  cast  a  very  thin  layer  of 
caramel  in  your  bar  mould.  Then  fill  the  balance  of  the  bar 
with  marshmallow. 

MARSHMALLOW  MADE  FOR  MELLOW  BAR 

Soak  12  ounces  of  gelatine  in  3  quarts  of  water.  Then 
place  your  gelatine  and  water  in  your  steam  kettle  and  heat 
your  gelatine  until  it  is  thoroughly  dissolved.  Then  add  12 
Ibs.  of  granulated  sugar  and  2  Ibs.  of  corn  syrup,  and  dissolve 
your  sugar  in  your  gelatine  water.  Then  place  in  .  your 
marshmallow  beater  and  beat  up  very  light.  When  your 
batch  is  light  and  stiff  place  in  your  kettle  12  Ibs.  of  corn 
syrup  and  heat  your  corn  syrup  up  so  that  it  is  hot,  but  do  not 
let  it  boil.  -  Then  add  this  hot  corn  syrup  to  your  batch  that 
has  been  beaten  up  light  and  beat  up  just  stiff  enough 
so  that  you  can  cast  it  with  the  depositor.  Then  add  2 
ounces  of  vanilla  flavor.  Then  let  stand  in  starch  for  2 
days.  Then  dip  on  enrober'in  thin  coating. 

47 


Apell's  Up-to-Date  Candy  Teacher 

OLD  PLANTATION  CREAM  BAR 

Cook  in  steam  kettle  40  Ibs.  of  southern  sugar  No.  10  with 
12  Ibs.  of  corn  syrup  and  \l/2  gallons  of  water.  Cook  to 
240  degrees,  then  pour  out  on  Dayton  ball  cream  beater,  and 
when  partly  cool  start  to  cream  your  batch  to  a  fondant. 
When  your  batch  is  creamed  place  your  batch  of  cream  in 
your  melting  kettle  and  heat  hot  enough  to  cast;  then  add  22 
Ibs.  of  special  egg  fondant  and  mix  thoroughly.  Then  add  2 
Ibs.  of  ground  roasted  Spanish  No.  1  peanuts  and  mix;  then 
add  3  ounces  of  vanilla  flavor  and  place  in  depositor  and 
cast  in  a  flat  bar;  then  let  stand  over  night;  then  dip  on  en- 
rober  machine. 

By  casting  your  cream  plain  and  having  girls  drop  Span- 
ish roasted  peanuts  in  your  moulds  will  give  you  a  rough  top 
when  dipped  in  thin  chocolate  which  will  show  up  very  good. 

COLLEGE  CREAM  BAR 

Place  in  your  melting  kettle  50  Ibs.  of  No.  1  cream  fon- 
dant and  heat  your  cream  fondant  hot  enough  to  cast,  then 
add  25  Ibs.  of  special  egg  nougat  fondant  and  mix  thorough- 
ly; then  add  2  Ibs.  of  almond  paste  and  mix  your  almond 
paste  so  that  it  is  thoroughly  melted  in  your  cream.  Then 
cast  part  of  your  mould  with  this  white  batch  and  color  the 
other  half  of  the  batch  a  maple  color  and  flavor  with  2  oz.  of 
maple  flavor.  Then  cast  this  maple  on  top  of  the  white, 
which  will  give  you  two  colors  for  your  bar.  Then  let  stand 
over  night;  then  dip  in  thin  chocolate  on  enrober. 


48 


Apell's  Up-to-Date  Candy  Teacher 

MECHANICAL    REFRIGERATION    FOR    CHOCO- 
LATE COOLING  ROOM 

A  necessity  in  the  up-to-date  confectionery  manufacturing 
plant.  The  confectionery  industry  in  the  United  States  has 
been  developing  so  fast  in  the  last  few  years  that  up  to  the 
present  time  no  confectioner  can  afford  to  be  without  me- 
chanical refrigeration  in  his  plant,  for  his  chocolate  cooling 
room,  in  the  manufacture  of  chocolates  by  machine  dipped 
or  by  hand  work. 

The  trouble  and  annoyance  common  to  the  old  method  of 
producing  refrigeration  with  salt  and  ice,  icing  up,  and  the 
drip  and  dirt  every  morning,  all  this  trouble  will  disappear 
by  the  use  of  mechanical  refrigeration  in  your  plant  for  cool- 
ing your  chocolate  cooling  room  and  storage  room. 

Until  recent  years  the  chief  objection  to  mechanical  re- 
frigeration the  confectioners  had  was  the  initial  cost  of  in- 
stalling mechanical  refrigeration  in  his  plant.  But  for  the 
present-day  users  the  York  inclosed  machine  has  eliminated 
this  main  objection.  The  initial  expense,  operating  cost  and 
upkeep  of  a  York  system  are  now  at  a  point  where  they  are 
easily  within  reach  of  the  very  smallest  confectioner  who 
manufactures  chocolates  or  makes  his  ice  cream  or  cools  his 
soda  fountain  by  mechanical  refrigeration.  As  I  have  had 
25  years  of  experience  in  the  different  wholesale  and  retail 
pla»nts,  and  as  I  have  come  in  contact  with  the  different  makes 
of  machines,  I  do  not  hesitate  to  recommend  the  York  in- 
closed machine  for  mechanical  refrigeration  for  cooling 
room,  ice  cream  making  and  cooling  the  soda  fountain  and 
harding  room  for  storage  cooling  room,  as  my  experience 
with  the  2  and  6  ton  machine  and  York  system  it  is  more 
economical  and  more  satisfactory  than  any  of  the  other  dif- 
ferent systems  that  I  have  come  in  contact  with  in  the  differ- 
ent wholesale  and  retail  plants,  as  the  York  machine  does 
not  require  a  skilled  mechanic  to  operate  it.  Any  man  or 
boy,  with  a  few  instructions,  can  take  the  machine  and  pro- 

49 


Apell's  Up-to-Date  Candy  Teacher 

duce  the  very  best  results,  and  the  machine  does  not  require 
constant  attention  like  most  of  the  machines  that  I  have  come 
in  contact  with.  I  have  used  the  same  charge  of  ammonia 
over  one  year  in  operating  the  York  machine 

For  those  just  starting  in  the  confectionery  business  or 
who  intend  to  install  mechanical  refrigeration  this  is  a  mat- 
ter worthy  of  consideration  in  these  days  of  keen  competi- 
tion, and  you  will  find  it  is  the  progressive  confectioner  who 
always  survives  and  profits. 


York  Inclosed  Machine,  manufactured  by  York  Manufactur- 
ing Co.,  York,  Pa. 

REFRIGERATION    IN    CANDY  MANUFACTURE 

For  instance,  there  are  special  details  in  regard  to  candy 
manufacture,  which  are  absolutely  essential  from  a  manu- 
facturing confectioner's  viewpoint,  in  the  operation  of  his 
plant,  and  the  mechanical  refrigeration  installation  must  be 
adapted  to  meet  all  these  requirements.  Refrigeration  in 
candy  manufacture  is  used  primarily  ror  storage,  and  sec- 

50 


Apell's  Up-to-Date  Candy  Teacher 

ondarily  in  the  chocolate  coating  department.  The  majority 
of  the  small  confectioners'  plants  operate  under  city  condi- 
tions ;  that  is,  they  generally  have  their  space  extending  over 
several  floors,  and  the  basement  is  used  for  the  machinery, 
the  first  story  for  supplies  and  shipping  room,  and  the  re- 
maining part  of  the  building  for  the  manufacturing  end  of 
their  business. 


Showing  a  York  Refrigeration  System. 

In  regard  to  the  York  system,  this  system  occupies  com- 
paratively a  small  space  for  a  6-ton  plant. 

Fortunately,  low  temperature  is  not  required  in  the  manu- 
facture of  chocolate  work  and  for  storage  for  chocolate 
dipped  goods.  For  storage  for  chocolate  dipped  goods  66 
to  68  degrees  is  the  most  satisfactory.  For  dipping  choco- 
lates by  enrober  machine  to  dry,  64  degrees  is  the  most  sat- 

51 


April's  Up-to-Date  Candy  Teacher 

isfactory.  For  hand  dipping  66  degrees  will  always  give 
the  best  results. 

Your  chocolate  dipping  room  for  enrober  or  hand  dipped 
goods  should  have  the  best  of  insulation  on  "the  walls  obtain- 
able. Cork  board  is  always  used  for  the  best  insulation  for 
refrigeration  rooms.  While  more  expensive  than  the  other 
methods  used  for  insulation,  the  cork  board  will  always  pay 
for  itself  in  the  long  run  on  account  of  its  greatly  increased 
efficiency. 

As  there  are  two  methods  in  use  for  cooling  the  chocolate 
room,  the  direct  expansion  and  the  indirect  method. 

The  direct  expansion,  I  find,  gives  the  best  results  where 
the  pipes  are  installed  on  the  side  walls  and  ceiling  of  the 
chocolate  room  with  drip  spouts  to  drain  off  the  water 
when  you  close  your  machine  down  every  night. 

The  indirect  system  is  where  you  have  a  bank  of  coils  en- 
closed in  a  box  or  small  room.  Then  by  delivering  the  cold 
air  in  your  chocolate  room  by  tin  pipes.  From  my  experi- 
ence with  three  of  these  systems  I  would  not  recommend 
this  system  at  all  for  the  manufacturing  confectioner,  and 
the  same  with  pipes  for  blowing  cold  air  on  your  chocolates 
on  the  dipping  tables,  as  the  work  turned  out  by  this  method 
never  gives  the  best  results  where,  if  your  room  is  66  de- 
grees, you  do  not  have  any  trouble  in  your  goods  drying. 

A  2-ton  York  system  will  handle  a  room  24x24x9ft.  ceil- 
ing, even  during  the  warmest  summer  months.  But  for  a 
large  wholesale  manufacturer,  I  would  recommend  the  6-ton 
system,  as  they  always  have  2  to  3  cooling  rooms  for  their 
chocolate  work. 

Mechanical  refrigeration,  which  is  developing  so  fast 
with  the  manufacturing  confectioners  who  are  in  the  whole- 
sale and  retail  work,  the  time  has  come  for  every  candy 
maker  to  make  it  his  business  to  study  up  mechanical  re- 
frigeration, as  when  you  leave  one  position  and  take  up 
another,  you  may  be  called  upon  to  take  full  charge  of  the 
plant  which  has  a  refrigeration  system  for  their  cooling 

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A  pell's  Up-to-Date  Candy   Teacher 

rooms  or  ice  cream  work.  So  when  you  are  called  upon  to 
take  charge  of  the  plant,  if  you  can  turn  out  a  line  of  can- 
dies and  you  do  not  know  anything  about  mechanical  re- 
frigeration, you  are  looked  upon  as  a  back  number,  where 
if  you  had  taken  time  to  study  up  on  mechanical  refrigera- 
tion, you  would  have  been  in  position  to  take  complete 
charge  of  the  plant,  as  you  will  find  by  traveling  from  one 
position  to  another  that  a  good  many  of  the  small  whole- 
salers and  retailers  will  expect  the  man  in  charge  of  the  plant 
to  look  after  the  refrigeration  part  that  goes  in  the  manu- 
facture of  chocolate  work,  as  they  do  not  want  to  hire  an 
experienced  man  to  just  look  after  the  machine  once  or 
twice  a  day. 

So,  for  the  benefit  of  the  candy  makers  who  are  interested 
in  refrigeration,  I  will  give  them  my  5  years'  experience, 
and  two  years'  experience  with  the  York  system: 


53 


INSTRUCTIONS  FOR  OPERATING  THE  YORK 
MACHINE 


Apell's  Up-to-Date  Candy   Teacher 

1.  Turn  water   on   the   condenser,    and  water  on   the 
jacket  of  the  machine. 

2.  Open  top  valve  A,  which  is  the  discharge,  wide  open. 

CAUTION — Never  start  the  machine  with  valve  A  or  dis- 
charge valve  closed,  except  when  you  have  to  use  the  by-pass 
valve  D,  which  will  relieve  the  high  pressure  by  going  in 
the  low  pressure  of  the  machine. 

3.  Now  then,  start  the  motor  on  the  machine. 

4.  Open  valve  B,  on  the  machine  or  suction  valve,  a 
quarter  of  a  turn,  until  the  suction  gauge  or  low  pressure 
gauge  reads  15  Ibs.     Then  open  suction  valve  wide  open. 

5.  Now  then,  open  valve  O,  or  the  ammonia  tank  valve, 
wide  open. 

6.  Then  regulate  the  expansions  valve  on  the  chocolate 
room,  or  whatever  you  expect  to    cool,    until  the  suction 
pressure  gauge  reads  15  Ibs. 

7.  How  to  use  the  By  Pass  Valve: 

If  the  machine  will  not  start  as  the  above  on  the  high 
pressure  valve  open,  stop  motor  and  use  by  pass  as  follows. 
Close  valve  A,  or  high  pressure  valve.  Open  valve  B,  or 
suction  valve  one  turn,  and  valve  D  wide  open,  or  by  pass 
valve,  then  start  machine,  and  as  soon  as  machine  is  turning 
over,  begin  opening  valve  A,  or  high  pressure  valve,  at  the 
same  time  closing  by  pass  valve  D.  When  suction  gauge 
reads  15  Ibs.  open  B,  or  suction  valve,  wide  open.  Then 
proceed  as  in  No.  5,  instruction  sheet. 

TO  STOP  THE  YORK  MACHINE 

No.  1.  Close  valve  O.  or  ammonia  valve,  and  then 
close  the  expansion  valve  on  your  cooling  rooms,  and  then 
allow  the  machine  to  run  until  the  suction  or  low  pressure 
gauge  reads  5  Ibs. 

No.  2.  When  your  low  pressure  gauge  reaches  5  Ibs. 
close  the  suction  valve  B  on  the  machine. 

No.  3.     Stop  the  machine. 

No.  4.  Close  discharge  valve  A,  or  high  pressure  valve. 

55 


Apell' s  Up-to-Date  Candy  Teacher 

No.  5.  Turn  off  water  from  the  condensers  and  from 
the  water  jacket  on  the  machine. 

Purging  the  condenser  in  case  you  should  get  air  into  the 
system,  which  will  cause  a  very  high  pressure  on  your  high 
gauge,  as  when  your  high  pressure  is  over  190  Ibs.  pressure 
there  are  two  reasons  that  your  condensers  are  not  getting 
enough  cold  water,  or  that  you  have  got  the  sytsem  full  of 
air;  170  Ibs.  to  180  Ibs.  of  high  pressure  is  all  right  during 
the  hot  weather,  but  in  cool  weather  160  Ibs.  is  about  right 
for  your  high  pressure. 

Purging  the  condenser  should  only  be  performed  when 
unusually  high  condensing  pressure  shows  that  the  presence 
of  air  or  foul  gases  are  in  the  condensers. 

CHARGING  AiMMONIA  INTO  THE  SYSTEM 

Connect  snipping  ammonia  drum  to  valve  P,  or  am- 
monia receiver,  having  drum  in  position  as  called  for  on 
the  manufacturer's  tag,  attached  to  drum  valve  H.  Open 
drum  valve  slowly,  and  if  connections  are  tight,  start  the 
machine,  leaving  O  shut  on  the  ammonia  receiver.  Open 
valve  P  slowly  and  regulate  suction  pressure  as  usual  with 
the  expansion  valve. 

When  the  high  pressure  gauge  reads  from  170  to  180  Ibs. 
close  drum  valve  H.  Pump  down  till  suction  valve  reads 
10.  Close  valve  P  and  slowly  open  valve  O  if  the  plant  is 
to  stay  in  operation.  If  the  plant  is  to  be  closed  down  leave 
valve  O  closed.  Charging  with  ammonia  is  necessary  only 
when  you  are  unable  to  get  frost  through  the  expansion  coils 
to  the  machine. 

CAUTION. — When  disconnecting  drum  from  valve  P  be 
sure  that  valve  P  is  closed,  and  drum  valve  H  is  tightlv 
closed.  Open  flange  coupling  in  connection  pipe  very  slowly. 

PUMPING  OUT  FOR  REPAIRS 
To  pump  out  condenser  only,  close  valve  A  or  high  pres- 
sure and  valve  B,  or  low  pressure  and  N,  or  valve  that  goes 
to  the  ammonia  receiver.     Then  open  valve  C  and  D  by 

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Apell's  Up-to-Date  Candy   Teacher 

pass  valves.  Then  drain  all  the  water  from  the  condenser 
to  prevent  freezing.  Then  run  the  machine  until  the  high 
pressure  reads  15  below  the  zero,  or  15  Ibs.  of  vacuum. 

If  the  ammonia  receiver  is  to  be  pumped  out,  open  valve 
N,  or  valve  that  goes  to  the  ammonia  receiver  to  the  con- 
denser. Then  close  valve  O,  and  proceed  as  above. 

You  may  have  to  pump  down  several  times  before  all  the 
ammonia  is  removed,  and  that  the  high  pressure  gauge  will 
remain  below  zero  after  shutting  down. 

After  the  repairs  are  finished  and  before  admitting  the 
ammonia,  the  air  must  be  exhausted  from  the  parts  which 
have  been  opened  up.  Then  close  valves  A,  B  and  D  and 
remove  the  plug  from  tee  in  line  connection  to  valve  D. 
Open  valve  C,  then  run  the  machine  until  the  high  pressure 
reads  26  vaccum.  Then  shut  down.  Replace  the  plug  in 
tee  and  close  valve  C.  Then  start  the  machine  in  the  regu- 
lar way  to  put  plant  in  operation. 

GENERAL  INSTRUCTIONS 

Keep  oil  to  proper  level  in  crank  case  and  the  out  board 
bearing.  Use  only  ammonia  oil  in  crank  case.  Drain  oil 
from  high  pressure  trap  weekly. 

The  ammonia  strainer  in  the  suction  line  close  to  the  ma- 
chine should  be  cleaned  at  least  once  every  season. 

For  filling  oil  in  the  machine  crank  case  use  half-inch  hose 
sent  with  the  machine.  Attach  same  to  three-eighths  inch 
valve  screw  in  side  of  crank  case. 

Now  then,  place  a  bucket  of  oil  on  the  floor  and  have 
the  end  of  the  hose  well  down  in  the  bottom  of  the  bucket. 
Run  the  machine  a  few  revolutions  with  suction  valve  B 
closed,  then  open  threee-eighths  oil  valve,  allowing  oil  to 
enter  to  the  required  height  in  the  glass.  Keep  end  of  the 
hose  covered  with  oil,  so  that  no  air  will  be  sucked  into  the 
system. 


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April's  Up-to-Date  Candy  Teacher 

HARD  BOILED  SPECIALTIES 

BY  THE  CONTINUOUS  COOKER 


Continuous  Cooker,  Manufactured  by  National  Equipment 
Co.,  Spring f eld,  Mass. 


58 


Apell's  Up-to-Date  Candy  Teacher 

MODERN  METHODS  FOR  HARD  BOIL  GOODS 

Modern  methods  and  machinery  are  absolutely  a  necessity 
in  every  wholesale  plant  that  is  turning  out  a  line  of  hard 
boil  specialties  that  is  sold  to  the  jobbing  trade,  and  in  my 
25  years  of  experience  working  in  the  different  departments 
of  a  candy  factory  there  is  more  danger  of  working  at  a 
loss  in  your  hard  goods  department  than  any  other  depart- 
ment. Hard  goods,  when  they  are  produced  on  the  open 
fire  by  the  use  of  corn  syrup,  they  will  never  have  the  keep- 
ing quality  that  can  be  produced  by  a  vacuum,  as  your  syrup 
when  it  is  poured  out  on  the  cooling  slab,  is  very  runny,  like 
where  syrup  cooked  by  continuous  cooker  comes  out  a  stiller 
consistency,  which  has  been  tested  out  time  and  again  that 
hard  goods  when  cooked  by  a  vacuum  process  will  produce 
a  finer  piece  of  goods  and  also  a  drier  piece  of  candy  that 
is  less  susceptible  to  climate  changes.  The  one  great  advan- 
tage the  continuous  cooker  has  is  that  you  can  maintain  a 
26-inch  vacuum  on  your  goods  where  by  the  vacuum  pan 
process  you  can  only  pull  your  vacuum  to  14  inches,  except 
the  end  of  the  operation  you  can  get  18  to  20  inches  of 
vacuum  on  your  goods,  and  then  you  must  be  very  careful 
that  you  do  not  pull  your  syrup  over  in  the  condenser. 

Where,  by  the  use  of  the  open  fire  work  you  can  not  pro- 
duce any  vacuum  at  all.  That  is  why  goods  cooked  on  the 
open  fire  are  more  liable  to  be  susceptible  to  climate  changes. 

The  illustration  will  give  you  a  very  good  idea  of  the 
method  that  is  used  in  operating  the  continuous  cooker  in 
the  manufacture  of  hard  boil  specialties. 


59, 


A  pell's  Up-to-Date  Candy   Teacher 


Showing  operation  of  Continuous  Cooker. 


The  ingredients,  composed  of  sugar  and  corn  syrup,  are 
cooked  to 'a  temperature  of  232  degrees  in  your  melting 
kettle,  A.  This  mixture  is  then  drawn  off  through  the  pipe. 
B,  into  the  receiving  tank,  C.  From  this  tank  the  syrup  is 
removed  by  the  small  feeding  pump,  D,  and  forced  into  the 
coil,  E,  at  any  desired  speed.  Coil,  E,  is  surrounded  with 
live  steam  at  a  pressure  of  65  Ibs.,  varying  with  the  capacity 
of  the  machine.  After  passing  through  coil,  E,  the  cooked 

60 


Apell's  Up-to-Date  Candy  Teacher 

syrup  is  discharged  into  kettle,  F,  where  a  vacuum  of  26 
inches  is  maintained  by  the  pump,  G. 

When  a  sufficient  quantity  of  the  cooked  syrup  has  been 
discharged  into  the  kettle,  F,  the  valve,  H,  governing  the 
vacuum  pump,  is  closed,  and  the  air  cock,  I,  is  opened,  thus 
breaking  the  vacuum  and  allowing  the  removal  of  kettle,  F, 
and  placing  kettle,  J,  in  its  place.  After  which  the  same 
operation  may  be  repeated.  Changing  the  kettles  requires 
only  a  few  minutes,  and  the  operation  of  the  machine  is 
only  slightly  interrupted. 

The  arrows  in  the  drawing,  indicating  the  course  of  mois- 
ture, smoke  and  steam  resulting  from  the  boiling  process 
in  coil,  E,  shows  that  these  are  drawn  off  through  the  vacu- 
um pump. 

The  maintenance  of  a  26-inch  vacuum  above  the  cooked 
syrup  aids  in  the  production  of  a  finished  product  much  drier 
and  less  susceptible  to  climate  changes. 


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Apell's  Up-to-Date  Candy   Teacher 

VACCUM  PAN  PROCESS  FOR  HARD  BOIL  GOODS 

As  there  are  a  good  many  of  the  houses  that  still  have  the 
vacuum  pans,  and  for  the  benefit  of  the  candy  makers  who 
are  working  on  hard  goods  specialties,  I  will  explain  the 
process  that  is  used  in  operating  the  vacuum  pan. 


Showing  Vacuum  Pan  for  Cooking  Hard  Goods. 


COOKINK  HARD  BOIL  GOODS  BY  THE  VACCUM 
PAN  PROCESS 

Place  your  ingredients,  composed  of  sugar  and  corn 
syrup  and  water,  in  your  cooking  kettle  and  cook  your  batch 
to  235  degrees.  Then  start  your  pump  going  with  cold 

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Apell's  Up-to-Date  Candy  Teacher 

water  turned  on  the  condenser,  and  run  your  vacuoimf 
to  10  inches  on  the  gauge.  Then  open  your  gate  valve 
form  the  cooking  kettle  to  the  vacuum  kettle  and  draw 
your  syrup  into  your  vacuum  pan.  Then  close  your  gate 
valve  and  turn  on  the  steam  on  your  vacuum  pan  and  start 
to  cook  your  batch.  You  must  hold  your  vacuum  at  5  inches 
when  your  cooking  gauge  reaches  240  degrees,  on  your  pan. 
Have  your  vacuum  at  6  inches  when  your  batch  reaches  245 
degrees  on  your  cooking  gauge.  Have  your  vacuum  at  7 
inches  when  your  batch  reaches  250  degrees  on  your  cook- 
ing gauge.  Have  your  vacuum  at  9  inches  when  your  batch 
reaches  255  degrees  on  your  cooking  gauge,  vacuum  at  12 
inches  when  your  batch  reaches  260  degrees  on  your  cooking 
gauge,  vacuum  at  14  inches  when  your  batch  reaches  262 
degrees.  Then  shut  off  the  steam  and  run  your  vacuum  up 
to  18  to  20  inches.  Then  shut  off  the  water  and  stop  the 
pump  and  open  the  air  cock  on  top  of  the  vacuum  pan  to 
release  the  vacuum.  Then  you  can  open  the  gate  valve  at 
the  bottom  of  the  pan  to  let  your  cooked  goods  out  in  a  ket- 
tle that  is  greased  and  dusted  with  flour,  and  each  crew 
should  have  their  own  kettle  in  receiving  his  amount  that  he 
is  to  handle  for  the  different  kinds  of  goods  that  he  is  work- 
ing on. 

Now,  as  soon  as  the  batch  is  all  out  from  the  vacuum 
pan,  turn  on  the  steam  in  your  pan  and  steam  the  pan  after 
each  batch  with  the  bottom  gate  valve  open,  so  that  your 
steam  will  melt  the  candy  that  will  cling  to  your  outlet  valve; 
that  will  keep  it  from  sticking  when  you  try  to  open  it  on 
your  next  batch,  and  all  of  these  drippings  can  be  used  in 
your  next  batch,  so  there  isn't  any  waste  at  all. 

While  you  are  cooking  your  batch  on  the  vacuum  pan 
your  steam  pressure  should  be  about  90  Ibs.,  for  if  you 
carry  a  low  pressure  your  goods  will  not  come  out  clear. 

Never  try  to  open  the  bottom  gate  valve  before  you  open 
the  air  cock  on  top  of  the  vacuum  pan,  so  that  your  vacuum 
is  released. 

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Apell's  Up-to-Date  Candy  Teacher 

In  the  manufacture  of  stick  candy  of  all  kinds  there  should 
be  three  people  to  a  crew,  and  each  crew  should  have  a 
cooling  slab  for  cooling  his  batch  when  it  comes  from  the 
cooker. 


Stick  Candy  Cooling  Slab. 

The  crew,  consisting  of  one  spinner,  one  roller  and  one 
girl  to  keep  the  batch  in  shape  and  roll  the  sticks  as  fast  as 
they  are  spun  out. 

STICK  CANDY  MADE  BY  THE  CONTINUOUS 
COOKER 

Place  in  your  melting  kettle  120  Ibs.  of  sugar,  (for  clear 
goods  always  use  cane  sugar),  40  Ibs.  of  corn  syrup,  4  gal- 
lons of  water. 

Cook  this  batch  to  232  degrees  in  your  receiving  kettle,  A. 
Then  draw  your  batch  off  through  the  pipe,  B,  into  receiving- 
tank,  C.  The  syrup  is  removed  from  tank,  C,  by  the  small 
feeding  pump,  D,  and  forced  into  coil,  E,  at  any  desired 
speed.  Coil  E,  is  surrounded  with  live  steam  at  a  pressure 
of  65  Ibs.  of  steam.  After  passing  through  coil  E,  the 
cooked  syrup  is  discharged  into  kettle  F,  where  your  vacuum 
of  2  6inches  is  maintained  by  your  pump,  G.  When  a  suffi- 
cient quantity  of  your  cooked  batch  has  been  discharged 
into  kettle,  F,  the  valve,  H,  governing  the  vacuum  pump  is 

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Apell's  Up-to-Date  Candy  Teacher 

closed  and  the  air  cock,  I,  is  opened,  thus  breaking  the 
vacuum  and  allowing  the  removal  of  kettle  F,  and  the  plac- 
ing the  kettle,  J,  into  its  place,  after  which  the  same  opera 
tion  may  be  repeated.  Changing  kettles  requires  only  a  few 
minutes,  and  the  operation  of  the  machine  is  only  slightly 
interrupted.  A  two-horse-power  motor  of  850  R.  P.  M.  is 
required  for  the  operation  of  the  pump.  The  maintenance 
of  a  26-inch  vacuum  above  the  cooked  syrup  aids  in  the 
production  of  a  finished  stick,  which  will  be  drier  and  lec,s 
susceptible  to  climate  changes. 

Now  then,  as  soon  as  your  batch  comes  from  the  cooker 
pour  your  batch  out  on  your  cooling  slabs  that  have  been 
greased  and  dusted  light  with  flour,  and  as  soon  as  your 
batch  is  cool  enough  to  handel,  fold  up  the  edges,  and  every 
crew  should  have  a  steel  mixing  bar  to  turn  his  batch  up 
with,  and  to  be  used  in  barring  his  batch  so  that  your  batch 
will  pull  out  smooth  when  spinning  your  stick.  For  if  you 
do  not  bar  your  batch  while  on  the  cooling  slab  you  will 
have  trouble  in  spinning  out  the  stick  smooth,  and  you  must 
never  let  your  batch  get  too  cold  before  you  turn  up  the 
batch  on  the  slab. 

HOW  TO  MAKE  COLORING  FOR  STICK  CANDY 

STRIPING 

Cook  in  a  copper  kettle  on  the  fire,  or  by  steam  kettle,  1 
Ib.  of  dry  color  with  1  gallon  of  water,  and  when  your  batch 
comes  to  a  boil  add  2  Ibs.  of  sugar  and  3^2  Ibs.  of  corn 
syrup.  Then  cook  your  batch  of  color  to  a  fine  thread,  then 
place  in  glass  jars,  and  when  cool  it  is  ready  to  use. 

COLORS  AND  STRIPES  THAT  ARE  USED  ON  THE 
DIFFERENT  KINDS  OF  STICK 

Mint  Stick  Candy — White  b.ody,  with  one  wide  red  stripe 
and  four  small  red  stripes.  Use  mint  flavor. 

Lemon  Stick  Candy — Clear  body,  with  1  wide  pulled 
white  stripe  and  4  small  pulled  white  stripes.  Use  lemon 
flavor. 

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Apell's  Up-to-Date  Candy  Teacher 

Clove  Stick  Candy — Color  one-fourth  of  your  batch  a 
dark  red  color.  Pull  your  batch  white  for  center.  Then 
stripe  with  3  small  inlaid  white  stripes.  Use  clove  flavor. 

Sassafras  Stick  Candy — Pull  your  batch  for  body  white. 
Then  inlay  5  small  light  red  stripes  close  together.  Flavor 
with  sassafras  flavor. 

Wintergreen  Stick  Candy — Pull  your  batch  for  body, 
then  stripe  your  batch  with  1  wide  yellow  stripe,  with  a  small 
red  stripe  around  the  yellow,  then  3  small  red- stripes  on  the 
other  side  of  the  batch.  Flavor  with  wintergreen. 

Cinnamon  Stick  Candy — Pull  your  batch  for  body,  take 
one-fifth  of  the  batch  and  color  a  yellow  for  jacket.  Then 
inlay  4  small  red  stripes.  Flavor  with  Cinnamon, 

Orange  Stick  Candy — Color  one-fifth  of  your  batch  for 
jacket  an  orange  color.  Pull  your  body  white,  and  inlay  4 
small  red  stripes  in  the  orange  jacket.  Flavor  with  orange. 

Anise  Stick  Candy — Color  your  batch  a  red  color.  Take 
a  small  piece  from  the  batch  before  it  is  colored  and  pull  for 
white  stripe.  Then  inlay  6  small  white  stripes  around  the 
batch.  Then  flavor  with  oil  of  anise. 

Spearmint  Stick  Candy — Color  a  small  piece  for  a  dark 
green.  Then  pull  the  body  white.  Then  take  a  piece  of  the 
white  and  inlay  5  small  green  stripes.  Then  put  on  your 
batch.  Flavor  with  spearmint  flavor. 

Horehound  Stick — Clear  body  and  pull  a  small  piece  for 
stripe.  Then  stripe  with  5  small  stripes.  The  flavor  is 
cooked  in  the  batch. 

HOREHOUND  STICK  CANDY  BY  CONTINUOUS 

COOKER 

Take  4  ounces  of  horehound  herb  and  cook  it  in  2  gallons 
of  water.  Let  stand  for  30  minutes,  then  strain  your  herb 
through  a  cheese  cloth  or  fine  strainer. 

Now  place  in  your  cooking  kettle  120  Ibs.  of  sugar,  40  Ibs 
of  corn  syrup,  2l/2  gallons  of  water,-  1 J^  gallons  of  strained 
herb  water. 

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Apell's  Up-to-Date  Candy  Teacher 

Cook  this  batch  in  ypur  cooking  kettle  to  232  degrees, 
then  draw  your  batch  in  receiving  tank  and  finish  like  in- 
structions for  cooking  on  the  continuous  cooker. 

POINTERS  ON  HARD  GOODS 

For  stick  candy,  add  your  different  flavors  on  the  cooling 
slab,  and  wherever  you  can,  use  oil  flavors  instead  of  ex- 
tracts. 

For  handling  the  batch  for  stick  candy,  always  turn  the 
batch  up  as  soon  as  it  starts  to  get  cool,  and  start  to  bar  the 
batch,  regardless  of  whether  the  batch  is  clear  or  pulled. 

For  ordinary  stick  candy  sold  to  the  grocery  trade,  pull 
your  pulled  body  good,  as  this  stick  does  not  call  for  a  high 
gloss.  The  stick  that  takes  with  them  is  the  dry  stick  that 
does  not  stick. 

You  can  use  a  higher  percentage  of  corn  syrup  than  the 
formulas  call  for,  but  it  never  pays  to  doctor  the  stick  too 
much,  for  what  is  gained  by  the  heavy  doctoring  is  lost 
through  sales  from  your  customers. 

For  stick  candy  that  is  used  for  jar  goods  or  high 
gloss  goods,  your  stick  candy  must  be  spun  out  as  cool  as  it  is 
possible,  and  when  pulling  the  batch  on  the  hook  the  air  from 
the  batch  must  be  twisted  out  and  then  barred  good  on  the 
slab  or  table. 

In  spinning  out  stick  candy  you  should  use  cotton  gloves 
for  high  gloss  goods  and  the  leather  gloves  for  the  common 
stick  or  drop  machine  goods. 

For  striping  stick  candy  you  will  always  get  the  best  re- 
sults by  using  the  inlaid  stripes,  that  is,  take  a  part  of  the 
body;  or,  if  you  are  using  a  jacket,  lay  the  stripes  in  between 
the  white,  or  whatever  color  you  are  working  with,  as  by  the 
old  method  you  simply  laid  the  stripes  on  the  jacket  or  batch 
and  the  stripes  are  more  liable  to  run  or  spread  on  your 
batch  before  you  have  finished  the  batch,  where  by  using  the 
inlaid  method  your  stripes  will  always  show  up  better  on 
the  finished  goods. 

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Apell's  Up-to-Date  Candy  Teacher 

FOR  PURE  SUGAR  STICK  CANDY 

As  most  of  this  stick  candy  is  pulled  well  on 'the  hook  and 
the  air  is  left  in  the  batch  that  is  used  for  body  with  a  clear 
jacket,  otherwise  you  could  not  spin  the  batch  out  at  all. 
By  using  one-fifth  of  your  batch  clear  for  jacket  your  goods 
will  be  very  light  and  show  a  high  gloss  finish,  and  in 
striping  always  inlay  the  different  color  stripes  that  are  used 
in  this  clear  jacket. 


Thomas  Mills  Bros.'  Stick  Candy  Batch  Spinning  Machine. 

For  any  wholesaler  who  is  specializing  on  stick  candy 
this  batch  spinning  machine  is  indispensable  to  any  manu- 
facturer who  is  selling  stick  candy  to  the  jobbing  trade, 
and  in  order  to  obtain  the  best  results  with  this  machine  you 
should  "have  the  candy  pulling  machine  on  account  of  the 
large  size  batches  that  are  handled  with  the  spinning  ma- 
chine. The  batch,  after  it  is  laid  up,  is.  placed  on  rollers,  and 
it  is  then  kept  in  a  conical  shape  for  spinning  at  the  right 
temperature,  until  the  entire  batch  has  been  spun  out  and  de- 

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Apell's  Up-to-Date  Candy  Teacher 

livered  at  the  end  of  the  machine  ready  to  be  spun  out  by 
the  spinner. 

The  batch  is  kept  at  the  right  temperature  by  means 'of  a 
gas  attachment,  and  the  driving  pulleys  are  arranged  so  that 
they  may  be  reversed,  thus  changing  the  direction  of  the 
rollers,  so  as  to  keep  the  stripes  perfect. 

Your  table  that  is  used  for  spinning  out  on  should  be  long 
enough  and  wide  enough  to  take  care  of  a  200-pound  batch, 
and  as  soon  as  the  batch  is  spun  out  and  the  sticks  are  cool 
enough,  they  should  be  cut  in  sticks  the  desired  length,  then 
packed  in  cartons. 

During  the  hot  weather  you  should  have  an  electric  fan 
on  the  table  to  cool  your  sticks  as  soon  as  they  are  spun  out. 


Pulling  Machine  that  is  used  with  the  Batch  Spinning 

Machine. 
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ApelVs  Up-to-Date  Candy  Teacher 

NEW  METHODS  FOR  HIGH  GLOSS  STICK  OR  JAR 
SPECIALTIES 

Cooked  by  continuous  cooker. 

Formula  for  high  gloss  dcctormg,  to  be  used  in  the  manu- 
facturing of  high  gloss  specialties,  stick  or  jar  goods.  Made 
for  the  vacuum  or  open  fire  work,  which  will  give  you  a  bet- 
ter doctor  than  by  the  use  of  cream  of  tartar. 

Hard  goods  when  made  by  this  new  method  will  retain  a 
better  gloss  and  also  a  better  keeping  quality  than  you  can 
produce  by  the  use  of  cream  of  tartar  or  corn  syrup. 

Hard  goods,  when  made  by  this  method,  spin  out  very 
smooth  in  the  manufacture  of  small  stick  or  jar  goods. 

Formula:  Cook  in  steam  kettle  50  Ibs.  of  cane  sugar,  7 
quarts  of  water,  one-half  ounce  of  citric  acid. 

When  your  batch  starts  to  boil,  place  a  cover  over  your 
kettle,  to  steam  down  the  sugar.  Then  let  your  batch  cook 
to  232  degrees.  Pour  out  in  a  thin  tub  to  cool  for  one  hour, 
then  pour  out  into  a  small  keg  or  glucose  barrel. 

You  can  make  500  Ibs.  as  easily  as  50  Ibs.,  as  this  high 
gloss  doctoring  will  keep ,  even  during  the  hot  weather 
months,  as  I  have  kept  it  in  stock  for  four  months. 

FORMULA  FOR  USING  IN  THE  MANUFACTURE 

OF    PURE    SUGAR    STICK,    HIGH    GLOSS 

COOKED  BY  CONTINUOUS  COOKER 

100  Ibs.  of  cane  sugar,  18  Ibs.  of  high  gloss  doctoring,  4 
gallons  of  water. 

Place  your  100  Ibs.  of  sugar,  18  Ibs.  of  high  gloss  doctor 
and  4  gallons  of  water  in  your  cooking  kettle  and  cook  your 
batch  to  232  degrees  in  melting  kettle,  A.  Then  draw 
your  syrup  off  through  the  pipe,  B,  into  receiving  tank,  C. 
From  this  tank  the  syrup  is  removed  by  small  feeding  pump, 
D,  and  forced  into  coil,  E,  at  any  desired  speed.  Coil,  E,  is 
surrounded  with  live  steam  at  a  pressure  of  65  Ibs.  of  steam. 
After  the  syrup  passing  through  coil,  E,  the  cooked  syrup 

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Apell's  Up-to-Date  Candy  Teacher 

is  discharged  into  kettle,  F,  where  a  vacuum  of  26  inches  is 
maintained  by  the  pump,  G.  When  a  sufficient  quantity  of 
cooked  syrup  has  been  discharged  into  kettle,  F,  the  valve, 
H,  governing  the  vacuum  pump,  is  closed  and  the  air  cock, 
I,  is  opened,  thus  breaking  the  vacuum  and  allowing  the 
removal  of  kettle,  F,  and  placing  kettle,  J,  in  its  place. 
After  which  the  same  operation  may  be  repeated.  Now, 
as  soon  as  you  remove  the  cooked  batch  from  the  kettle,  F, 
pour  out  on  your  cooling  slabs  to  cool,  and  in  wholesale 
work  about  60  Ibs.  is  about  the  right  size  batch  for  sugar 
stick,  and  the  small  party  stick  25  to  30  Ib.  batches.  For 
straws  or  fruit  centers,  30  to  40  Ibs.,  according  to  size  of 
piece  to  be  spun  out. 


E.  J.  Brack  Cutting  Machine  with  York  Batch  Roller. 


With  this  machine  in  your  plant  you  can  produce  a  very 
high  grade  assortment  for  pail  specialties  or  jar  goods,  as 
the  cutter  has  4  sets  of  knives  permanently  attached  to  con- 
tinuous rollers,  which  will  cut  pillows  or  buttercups,  straws, 
chips  or  waffles.  The  guide,  which  is  adjustable,  feeds  the 
batch  of  candy  to  any  set  of  knives  desired,  and  regulated  to 
any  width,  from  one-eighth  to  one  and  one-half  inches. 

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Apell's  Up-to-Date  Candy  Teacher 


Emit  J.  Brack   Co.   Continuous   Cutter,   Chicago,  III. 

ASSORTED  FRUIT  TABLETS 

Cooked  by  vacuum  work  or  pan,  by  the  use  of  high  gloss 
doctoring,  which  can  be  called  pure  sugar  tablets. 

100  Ibs.  of  cane  sugar,  16  Ibs.  of  high  gloss  doctor,  4 
gallons  of  water. 

Place  your  100  Ibs.  of  sugar  with  16  Ibs  of  high  gloss  doc- 
toring and  4  gallons  of  water  in  your  cooking  kettle  and  cook 
this  batch  to  235  degrees.  Then  start  your  pump  on  the 
vacuum  pan  and  run  your  vacuum  to  10  inches  on  your 
gauge,  then  open  your  valve  and  dra,w  your  batch  into  your 
vacuum  pan,  then  close  the  valve  from  the  cooking  kettle 
to  your  vacuum  pan,  then  pull  your  vacuum  on  the  pan  to  7 
inches  and  your  batch  on  the  cooking  gauge  to  245  degrees 
on  the  pan.  Vacuum  at  9  inches  your  cooking  gauge  should 
be  250  degrees.  Vacuum  at  12  inches  your  cooking  gauge 
should  be  255  degrees.  Vacuum  at  14  inches  your  cooking 

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April's  Up-to-Date  Candy  Teacher 

gauge  should  be  260  degrees.  Vacuum  at  16  inches  your 
cooking  gauge  should  be  270  degrees.  Then  turn  off  the 
steam  on  the  pan  and  run  your  vacuum  to  20  inches  on  the 
gauge.  Then  shut  off  the  pump  and  water  and  open  the  air 
cock  on  top  of  the  vacuum  pan.  That  will  release  the 
vacuum  in  the  pan.  Then  open  the  valve  at  the  bottom 
and  let  your  batch  run  out  in  a  greased  kettle  that  is  dusted 
with  a  little  flour.  Then  pour  out  on  your  cooling  slabs, 
and  when  cool  enough  to  handle  add  your  different  flavors. 

For  the  horehound  tablets  cook  to  a  boil  4  ounces  of  hore- 
hound  herb  in  2  gallons  of  water,  then  strain,  and  in  place 
of  using  4  gallons  use  only  2^   gallons  of  water  to  your, 
sugar,   and  use   Ij4   gallons  of  horehound  water    that    is 
strained  through  a  very  fine  strainer. 

When  your  batch  is  poured  out  to  cool  on  the  slab  and 
you  have  added  the  flavor  and  colors  and  acids  for  the  dif- 
ferent kinds  of  fruit  tablets,  then  run  your  batch  through  the 
fruit  tablet  machine. 

Showing  Fruit  Tablet  Machine  with  endless  belt  and  cold 
air  box.     Thomas  Mills  Bros.,  Philadelphia,  Pa. 


Assorted  fruit  tablets  made  with  corn  syrup,  by  vacuum 
pan  process: 

Cook  in  melting  kettle  300  Ibs.  of  sugar,  90  Ibs.  of  corn 
syrup,  7  gallons  of  water. 

Cook  this  batch  to  235  degrees,  then  draw  into  your 
vacuum  pan  and  finish  like  instructions  on  vacuum  pan  work. 

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Apell's  Up-to-Date  Candy  Teacher 

HOREHOUND  TABLETS  OR  DROPS 

Cook  in  melting  kettle  300  Ibs.  of  sugar,  90  Ibs.  of  corn 
syrup,  5  gallons  of  water,  2  gallons  of  strained  horehound 
herb. 

Cook  by  steam  kettle  1  Ib.  of  horehound  herb  in  2l/2 
gallons  and  let  come  to  a  boil,  then  let  stand  for  30  min- 
utes, then  strain  through  fine  sieve,  and  it  is  ready  to  use. 

Place  your  sugar  and  corn  syrup  and  water  and  strained 
herb  in  your  melting  kettle  and  cook  to  235  degrees,  then 
draw  into  vacuum  pan  and  finish  by  the  vacuum  pan  process. 

FOR  LEMON  FRUIT  TABLETS 

Leave  the  batch  clear,  then,  when  cool  enough  to  handle 
on  the  slab,  add  2  ounces  of  oil  of  lemon  to  every  100-lb. 
batch  and  add  8  ounces  of  citric  acid  to  every  batch.  In 
adding  citric  acid  to  your  batch,  never  add  the  acid  on  the 
slab  until  the  batch  is  cool  enough  to  handle  with  your 
hands,  for  if  you  add  the  acid  while  the  batch  is  hot  your 
acid  will  change  the  color  of  your  batch,  on  account  of 
burning  the  acid. 

FOR  ORANGE  FRUIT  TABLETS 

Color  your  batch  a  light  orange  color  and  add  2  ounces 
of  oil  of  orange  flavor  to  every  100-lb.  batch  and  add  8 
ounces  of  citric  acid  to  every  100-lb.  batch. 

RASPBERRY  FRUIT  TABLETS 

Color  the  batch  a  red  fruit  color,  When  cool  enough  to 
handle  add  4  ounces  of  true  fruit  raspberry  flavor  and  sieve 
on  the  raspberry  flavor  8  ounces  of  citric  acid. 

LIME  FRUIT  TABLETS 

Color  your  batch  a  light  green  color  and  add  2  ounces 
of  lime  flavor,  and  then  add  8  ounces  of  citric  acid. 

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Spell's  Up-to-Date  Candy  Teacher 

LICORICE  TABLETS 

Color  your  batch  with  powder  charcoal  that  has  been 
dissolved  with  a  little  water  in  a  heavy  paste.  Color  your 
batch  so  that  it  will  have  a  black  color,  then  add  3  ounces 
of  powder  licorice  and  1  ounce  of  anise  oil  and  mix  your 
powder  dicorice  and  your  color  charcoal;  thoroughlly  in 
your  batch,  and  do  not  let  your  batch  get  too  cool  before 
you  start  to  knead  in  your  color,  or  you  will  have  trouble  in 
getting  all  the  color  mixed  through  your  batch. 

MENTHOL  HOREHOUND  TABLETS 

Make  a  batch  of  horehound  and  leave  the  batch  the  nat- 
ural color  that  it  is  when  it  comes  from  the  vacuum  pan, 
then  add  1  Y*  ounces  of  menthol  crystals  and  mix  thor- 
oughly through  the  batch,  and  when  cool  enough  to  handle 
run  through  tablet  machine. 

COUGH  TABLETS  FOR  PACKAGE  GOODS 

Cook  in  the  melting  kettle  100  Ibs.  of  sugar,  30  Ibs.  of 
corn  syrup,  with  3  gallons  of  water  and  1  gallon  of  strained 
horehound  herb,  using  3  ounces  of  herb  to  the  gallon. 

Then  draw  your  batch  into  the  vacuum  pan  when  your 
syrup  is  cooked  to  235  degrees.  Then  finish  like  instruc- 
tions on  vacuum  work. 

Now  then,  when  your  batch  is  poured  out  on  the  cooling 
slabs,  add  1  ounce  of  powder  charcoal,  1  ounce  of  powder 
licorice,  1  ounce  of  pine  tar,  one-quarter  ounce  of  oil  of 
anise  fiavoh,  one-quarter  ounce  of  oil  of  wintergreen  flavor, 
one-quarter  ounce  of  oil  of  sassafras  flavor  and  mix  these 
ingredients  thoroughly  in  your  130-lb.  batch,  and  when  cool 
enough  to  handle,  run  through  the  tablet  machine.  Then 
pack  in  small  5  or  10  cent  packages,  which  can  be  sold  to 
the  drug  trade. 


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Apell's  Up-to-Date  Candy  Teacher 

BUTTERCUPS  COOKED  BY  VACUUM  WORK  AND 
CUT  BY  CONTINUOUS  CUTTER 

Jacket  made  by  vacuum  pan  with  corn  syrup. 

Place  in  the  melting  kettle  and  cook  100  Ibs.  of  cane 
sugar,  30  Ibs.  of  corn  syrup,  4  gallons  of  water. 

Cook  this  batch  to  235  degrees.  Then  draw  your  syrup 
into  the  vacuum  pan  and  finish  like  instructions  on  vacuum 
pan  work. 

When  your  batch  is  cooked  on  the  vacuum  pan  then  pour 
out  on  three  cooling  slabs,  as  this  size  batch  is  enough  for 
three  crews. 

CENTER  FOR  BUTTERCUPS  MADE  BY  STEAM 
KETTLE  OR  OPEN  FIRE 

Cocoanut  Center — Heat  8  Ibs.  of  corn  syrup  to  a  boil, 
then  add  just  enough  macaroon  cocoanut  to  stiffen  your 
corn  syrup  so  that  it  will  have  a  good  body  to  your  center; 
and  you  must  have  the  center  kept  warm  and  always  ready 
before  the  jacket  is  poured  out  on  the  cooling  slab. 

Flavor  your  center  with  1  ounce  of  vanilla  flavor. 

For  a  white  jacket,  when  your  batch  is  cool  enough  to 
handle,  then  bar  your  batch  good,  and  when  it  is  cool 
enough  to  handle  on  the  hook,  pull  your  batch  partly,  then 
twist  all  the  air  out  on  the  pulling  hook;  then  place  on  the 
table,  and  bar  your  batch  good,  or  rub  your  batch  down 
with  your  gloves,  so  that  your  jacket  is  very  smooth;  then 
flatten  the  batch  out  on  your  spinning  board  and  place  your 
cocoanut  center  in  the  center  of  your  jacket,  then  fold  the 
jacket  around  the  center  and  close  both  ends  tight.  Then 
it  is  ready  to  be  cut  into  buttercups  on  the  continuous  cutter. 
While  spinning  this  class  of  work  your  batch  must  be  han- 
dled without  any  more  heat  on  your  spinning  board  than 
necessary,  for  if  you  heat  your  jacket  too  hot  your  butter- 
cups will  have  a  dull  finish. 


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Apell' s  Up-to-Date  Candy  Teacher 

FOR  ALMOND  BUTTERCUPS 

Heat  8  Ibs.  of  corn  syrup  to  a  boil,  then  add  enough 
ground  almonds  to  stiffen  your  corn  syrup  so  that  it  will 
have  a  good  body,  then  add  y2  ounce  of  salt.  Your  al- 
monds for  your  center  must  be  ground  up  very  fine,  and  if 
you  have  the  peanut  butter  machine,  grind  your  almonds 
through  that,  and  it  will  make  a  very  fine  almond  center.  If 
too  thin,  add  some  powder  sugar.  If  you  make  an  almond 
butter  center  you  do  not  have  to  use  any  corn  syrup,  only 
heat  the  almond  butter  warm,  and  the  almonds  should  be 
given  a  very  light  roast. 

For  apricot  center,  grind  8  Ibs.  of  dry  apricots  through  a 
food  chopper  very  fine,  then  heat  up  in  a  kettle  so  that  your 
center  is  warm,  and  then  add  1  Ib.  of  corn  syrup.  Should 
your  apricot  center  be  too  thin  you  can  add  some  macaroon 
cocoanut  to  stiffen  up  the  center,  and  if  too  dry  add  a  little 
corn  syrup. 

FIG  CENTER  FOR  BUTTERCUPS 

Grind  up  8  Ibs.  of  Figs  in  a  food  chopper,  then  add  1  Ib. 
of  corn  syrup  and  heat  your  center  in  a  bon  bon  kettle,  or 
on  the  fire,  and  if  too  thin  stiffen  your  batch  with  some 
macaroon  cocoanut. 

CARAMEL  CENTER  FOR  BUTTERCUPS 

Cook  in  steam  stirring  kettle  4  Ibs  of  corn  syrup,  2  Ibs  of 
sugar,  4  Ibs.  of  condensed  milk  ,  one-half  Ib.  of  Nuco  butter, 
half  pint  of  water.  Cook  this  batch  to  stiff  ball,  or  245  de- 
grees when  tried  in  cold  water. 

Pour  out  on  a  greased  slab  that  is  dusted  good  with  flour, 
then  let  your  batch  cool  enough  so  that  you  can  handle  it 
for  your  center.  Before  you  pour  your  batch  out  on  the 
slab  add  1  ounce  of  vanilla  flavor  and  l/2  ounce  of  salt. 

When  handling  caramel  center  for  buttercups  always  have 
the  caramel  batch  cooling  on  the  slab  before  the  jacket  is 
poured  out  on  the  slab,  as  you  can  keep  your  center  warm 

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Apell's  Up-to-Date  Candy  Teacher 

by  placing  the  caramel  in  a  pan,  and  keep  it  on  the  heater 
on  the  spinning  board. 

Peanut  Center  Buttercups — Place  10  Ibs.  of  peanut  but- 
ter in  a  bon  bon  kettle  and  heat  the  peanut  butter  up  so  that 
it  is  warm,  then  add  2  ounces  of  salt  and  mix  thoroughly 
through  the  butter.  Now  if  your  peanut  butter  is  thin  you 
can  add  some  powder  sugar  to  make  the  peanut  butter  have 
a  stiff  body,  or  if  your  peanut  butter  is  dry,  add  some  Nuco 
butter,  and  it  works  out  smooth. 

Mint-cuts  or  wine  balls  by  the  semi-automatic  hard  candy 
ball  machine.  Made  by  the  use  of  corn  syrup,  in  vacuum 
pan. 


Werner's  Automatic  Hard  Candy  Ball  Machine. 

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Apell's  Up-to-Date  Candy  Teacher 

No  wholesale  house  should  be  without  this  automatic 
hard  candy  machine  who  is  specializing  on  hard  goods. 
With  this  machine  your  hard  goods  department  will  be  in 
position  to  specialize  on  jar  goods,  which  finds  a  ready  sale 
with  the  drug  trade,  and  the  small  confectioner,  when  put 
up  in  small  glass  jars,  and  also  sold  in  bulk  as  10-lb.  tins  or 
30-lb.  tins,  which  will  take  with  the  jobbing  trade. 

During  the  hot  months  put  up  all  your  different  mix  made 
by  the  ball  machine  in  small  glass  jars,  and  during  the 
months  from  August  to  the  holidays  specialize  on  bulk 
goods,  that  is,  10  and  30-lb.  tin  containers. 

Place  in  your  melting  kettle  100  Ibs.  of  cane  sugar,  30  Ibs. 
of  corn  syrup,  4  gallons  of  water. 

Cook  this  batch  to  235  degrees.  Then  draw  the  batch 
into  vacuum  pan  and  finish  like  instructions  for  cooking  en 
the  vacuum  pan. 

In  the  manufacture  of  hard  goods  on  the  Werner  ball 
machine,  there  is  no  limit  to  the  different  shapes  and  styles 
that  can  be  turned  out  on  this  machine.  The  machine  is  so 
equipped  as  to  handle  cutters  for  work  as  small  as  five- 
sixteenths  of  an  inch  in  diameter.  In  setting  up  the  dif- 
ferent batches,  colors  and  flavors  for  striping  the  batches, 
always  inlay  all  of  the  stripes  so  that  they  will  not  run  or 
spread  on  the  batch  while  spinning  out. 

DAINTY  BALL  MIX 

Use  lemon  clear  body,  with  white  pulled  inlaid  stripes. 

Orange  Color — With  white  pulled  inlaid  stripes. 

Anise  Flavor — Color  body  red  color,  with  white  pulled 
inlaid  stripes. 

Wintergreen — Color  body  light  green,  with  white  inlaid 
stripes. 


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Apell's  Up-to-Date  Candy  Teacher 

MINT  CUTS  FOR  TIN  PAILS 

Flavor  the  body  with  mint  flavor  and  pull  the  body  white 
on  the  hook.  Then  have  a  piece  colored  a  dark  red  for 
stripe,  then  inlay  6  red  stripes  around  the  batch,  all  the 
same  distance  apart,  so  that  when  they  are  cut  on  the  ball 
machine  the  stripes  will  all  look  the  same  on  the  cuts. 

TART  BALL  MIX 

Make  this  mix  in  5  colors,  clear  flavored  lemon,  and  use 
6  ounces  of  citric  acid  and  1  ounce  of  oil  of  lemon.  Mix  in 
on  the  cooling  slab,  then  inlay  with  white  pulled  stripes. 

Use  this  amount  of  citric  acid  and  flavor  to  a  65-lb.  batch. 

FOR  RASPBERRY  TARTS 

Make  body  a  light  red  color,  then  mix  6  ounces  of  citric 
acid  in,  on  the  cooling  slab,  and  add  1  ounce  of  flavor.  Be- 
bore  coloring  the  body,  pull  a  small  piece  for  the  white 
stripe  that  is  to  be  inlaid  on  the  batch. 

FOR  LIME  TARTS 

When  the  batch  is  cool  enough  to  handle,  pull  a  small 
piece  for  white  stripe.  Then  color  the  body  of  the  batch 
a  light  green  color.  Then  add  6  ounces  of  citric  acid  and 
one-half  ounce  of  oil  of  lime,  on  the  slab,  and  mix  thor- 
oughly. Then,  when  the  batch  is  cool  enough  to  shape,  inlay 
6  white  stripes. 

ORANGE  TARTS 

When  the  batch  is  cool  enough  to  handle,  pull  a  small 
piece  for  white  stripe.  Then  color  the  body  of  the  batch 
a  light  orange,  then  add  6  ounces  of  citric  acid  and  1  ounce 
of  orange  flavor.  Then,  when  cold  enough  to  handle,  inlay 
on  the  batch  6  white  stripes. 

CANDY  SUCKERS  MADE  BY  VACUUM  WORK 

The  demand  for  candy  suckers  on  sticks  continues  to  grow 

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Apell's  Up-to-Date  Candy  Teacher 

more  and  more  every  day,  and  from  what  I  can  see,  there 
is  a  great  future  in  store  for  the  confectioners  who  special- 
ize on  candy  suckers  on  sticks,  with  the  present  up-to-date 
method  for  turning  out  candy  suckers  by  the  use  of  the 
automatic  sucker  machine. 

With  the  Racine  automatic  sucker  machine  this  machine 
will  turn  out  80  candy  suckers  on  stick  every  minute,  and 
by  using  different  rolls  for  the  machine,  you  can  make  any 
variety  designs  or  shapes,  as  the  machine  automatically  in- 
serts a  stick  in  each  piece  of  candy.  With  one  or  two  of 
these  machines  in  your  hard  goods  department  you  will 
find  that  you  can  keep  the  hard  goods  men  the  year  arouad, 
as  (his  class  of  work  can  be  turned  out  during  the  wannest 
weather  if  the  candy  suckers  are  wrapped.  During  cool 
months  do  not  wrap  them  unless  they  are  sold  in  the  extreme 
south. 


Rdcine  Automatic  Sucker  Machine,  Racine  Machinery  Co., 

Racine,  Wis. 

Formula  for  cooking  candy  suckers  by  continuous  cooker. 
Packed  100  count  in  cartons,  not  wrapped: 

Place  in  melting  kettle  100  Ib.s.  of  sugar  33  Ibs.  of  corn 
syrup,  4  gallons  of  water. 

Cook  to  232  degrees,  then  draw    your    batch    into  tJre 
cooker  and  finish  like  instructions  for  continuous  cooker. 

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Apell's  Up-to-Date  Candy  Teacher 

Make  lemon  clear  with  white  stripes  and  flavor  with  1 
ounce  of  lemon  to  every  65-lb.  batch  and  add  3  ounces  of 
citric  acid  on  the  cooling  slab. 

Make  raspberry  red  color,  flavor  with  1  ounce  of  rasp- 
berry and  3  ounces  of  citric  acid. 

Make  mint  a  light  green  color,  with  white  stripes,  and 
flavor  with  one-half  ounce  of  oil  of  mint. 

Formula  for  cooking  candy  suckers  on  the  continuous 
cooker.  Packed  100  count  in  cartons,  wrapped  in  wax 
paper: 

Place  in  melting  kettle  100  Ibs.  of  sugar,  50  Ibs.  of  corn 
syrup,  3  gallons  of  water. 

Cook  to  232  degrees,  then  draw  the  batch  into  the  cooker 
and  finish  like  instructions,  for  continuous  cooker. 

When  this  formula  is  used  your  goods  should  be  pulled, 
which  will  make  a  very  light  piece  of  goods,  and  at  the 
same  time  will  stand  up  and  not  stick  to  wrappers. 

Make  these  in  different  flavors  and  use  different  stripes 
for  the  different  designs. 


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Apell's  Up-to-Date  Candy  Teacher 
Candy  Sucker  Designs. 

Formula  for  cooking  candy  suckers  by  vacuum  pan : 

Place  in  melting  kettle  100  Ibs.  of  sugar,  30  Ibs  of  corn 
syrup,  4  gallons  of  water. 

Cook  to  235  degrees,  then  draw  the  batch  into  the 
vacuum  pan  and  finish  like  instructions  on  vacuum  pan  work. 

Packed  100  count  in  box,  not  wrapped. 

Candy  suckers  by  vacuum.     Wrapped  goods : 
Place  in  melting  kettle    100  Ibs.   of  sugar,   50  Ibs  corn 
syrup,  3  gallons  of  water. 

Cook  to  235  degrees,  then  draw  the  batch  into  the  vacuum 
pan  and  finish  like  instructions  on  vacuum  work.  All  candy 
suckers  with  a  great  percentage  of  corn  syrup  should  be 
pulled  very  light  and  barred  good,  so  that  the  piece  does 
not  shrink  when  run  through  the  sucker  machine.  For  if 
the  batch  is  pulled  very  light  and  not  barred  well  the  piece 
will  not  come  out  good,  and  the  batch  is  hard  to  handle  in 
feeding  the  machine. 

Candy  suckers  made  on  the  open  fire.     Not  wrapped. 

Place  in  a  copper  kettle  50  Ibs.  of  sugar,  12  Ibs.  of  corn 
syrup,  1 1/2  gallons  of  water. 

Place  on  a  gas  furnace  and  cook  to  312  degrees  for  clear 
goods.  For  pulled  goods  cook  to  310  degrees. 

Candy  suckers  made  on  the  open  fire.     Wrapped. 

Place  in  a  copper  kettle  40  Ibs.  of  sugar,  20  Ibs.  of  corn 
syrup  syrup,  1  gallon  of  water. 

Cook  to  300  degrees  in  cool  weather  and  pull  the  batch 
light,  on  the  hook.  In  hot  weather  cook  to  310  degrees. 
Candy  suckers  made  clear  should  not  be  wrapped.  Pulled 
goods  should  be  wrapped.  They  can  be  made  in  different 

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Apell's  Up-to-Date  Candy  Teacher 

colors  and  flavors.  Always  get  up  something  new  in  de- 
sign, for  which  there  is  always  a  great  demand.  With  the 
children,  come  out  with  something  to  represent  the  differ- 
ent holidays  of  the  year,  and  the  hard  candy  department 
will  be  kept  busy  the  year  around. 


HOLIDAY  MIX  FOR  THE  FALL  TRADE 

ROCK  CUT  MIX 

Pail  goods.     Cooked  by  continuous  cooker. 

Place  in  melting  kettle  100  Ibs.  of  sugar,  35  Ibs  of  corn 
syrup,  3l/2  gallons  of  water. 

Cook  to  232  degrees,  then  draw  the  batch  into  the  cooker 
and  finish  like  instructions  for  continuous  cooker. 

As  this  work  is  all  figure  work  of  different  designs,  there 
is  no  limit  to  the  assortment  that  a  candy  maker  can  turn 
out.  You  can  make  10  different  designs  to  a  mix,  or  40  dif- 
ferent designs  to  a  mix.  As  it  would  cover  about  100  pages 
to  go  into  the  details  of  all  the  different  designs  and  figures 
that  are  used  in  the- manufacture  of  a  complete  assortment, 
I  will  only  cover  two  or  three  different  designs,  and  by  fol- 
lowing up  these  figures  you  will  be  in  position  to  get  an  idea 
of  how  this  work  is  turned  out. 

Strawberry  Figure,  or  design  in  the  center  of  the  batch  of 
candy — Now,  regardless  of  whether  the  batch  is  made  by 
vacuum  pan,  continuous  cooker  or  open  fire  work,  the  batch 
is  always  laid  up  the  same. 

About  50  to  75  Ibs.  makes  tbout  the  right  size  for  batches, 
as  it  depends  a  great  deal  on  how  much  table  room  you  have 
to  spin  the  batches  out  on. 

Now  as  soon  as  the  batch  is  out  on  the  cooling  slab,  color 
one-quarter  of  the  batch  an  orange  color,  for  jacket,  which 
must  be  kept  warm  in  front  of  the  heating  board. 

Then  color  about  1  Ib.  of  the  batch  a  green  color,  to  rep- 

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Apell's  Up-to-Date  Candy  Teacher 

resent  the  leaves  and  stems.  Then  take  about  2  Ibs.  and 
color  a  dark  red  color.  Then  pull  the  rest  of  the  batch  on 
the  nook  just  enough  so  that  it  is  white.  Then  twist  all  the 
air  from  the  batch  while  on  the  hook.  Then  place  this 
pulled  batch  on  the  spinning  board  to  keep  warm,  and  the 
same  with  the  red  piece  must  be  kept  from  getting  cold,  or 
you  won't  be  able  to  work  with  it. 

Now  for  representing  the  strawberry — Take  the  dark 
red  piece  and  fold  around  a  small  piece  of  white  for  the  cen- 
ter. Your  white  piece  must  be  only  one-fifth  as  large  as  the 
red  piece  of  candy.  Then  roll  round  and  stretch  out  the 
length  of  the  table,  or  about  10  feet  long.  Then  take  your 
candy  shears  and  cut  out  10  sticks  1  foot  long.  Then  lay  4 
of  these  sticks  side  by  side  on  the  table  in  front  of  the  heat- 
ing board.  Then  place  on  top  of  these  4  sticks  3  sticks  1 
foot  long,  then  add  your  two  sticks  on  top,  then  add  the  one 
stick.  Now  you  have  made  a  triangle  shape  piece.  Then 
have  the  girl  or  boy  helper  to  keep  this  triangle  in  this  shape. 

Now  to  make  the  green  leaves  and  strawberry  stem  for 
strawberry  figure. 

Stem  for  Strawberry — Take  and  stretch  out  a  thin  piece 
of  green  one-half  inch  wide  and  very  thin,  and  1  foot  long, 
the  same  as  the  red  triangle  piece.  Then  have  two  pieces  of 
white  as  high  as  the  green  is  wide,  then  put  the  thin  green 
piece  for  stem  between  these  two  pieces  of  white,  which 
must  be  the  same  length  as  the  triangle  piece. 

Now  for  the  Leaves  for  the  Strawberry  —  Take  and 
stretch  a  thin  piece  of  green  2  feet  long  and  2  inches  wide. 
Then  take  a  small  piece  of  the  white  that  is  rolled  round, 
about  the  size  of  a  lead  pencil,  and  lay  this  round  white  piece 
in  the  middle  of  the  green.  Then  fold  the  green  over  the 
round  white  piece.  Then  cut  in  the  center  with  the  candy 
shears,  which  will  make  two  pieces  1  foot  long.  Then  place 
one  leaf  on  each  side  of  the  green  stem.  Then  stretch  out 

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Apell's  Up-to-Date  Candy  Teacher 

a  piece  of  white  1  inch  thick  and  place  on  top  of  these  green 
leaves.  Now  then,  set  your  triangle-shaped  piece  in  the 
center  of  your  green  stem  and  fill  in  the  sides  with  the  rest 
of  the  white  batch  and  also  on  the  bottom.  Then  fold  your 
jacket  around  this  white  batch  and  spin  out  in  round  sticks 
one-half  inch  through,  and  as  fast  as  you  spin  out  the  sticks 
the  girl  and  boy  helper  should  see  that  the  sticks  are  kept 
round  till  the  sticks  are  cold  enough  to  hold  their  shape, 
for  if  you  let  your  sticks  get  a  flat  side  you  have  ruined  the 
shape  of  your  figure  on  the  inside  of  your  batch,  which  will 
show  up  when  cut  on  rock  cut  machine. 


Rock  Cutting  Machine. 


ROSE  FIGURE  OR  DESIGN  IN  THE  CENTER  OF 
BATCH  OF  CANDY 

Now,  as  soon  as  your  batch  is  poured  out  on  the  cooling 
slab,  when  your  batch  is  cool  enough  to  handle,  flavor  your 
batch  with  rose  flavor  or  oil  of  anise.  Now  then,  color  one- 
fifth  of  your  batch  a  dark  red  color  for  jacket.  Then  color 
about  1  Ib.  a  green  color,  to  be  used  for  leaves  and  the  stem. 

Then  take  about  2  Ibs.  and  color  a  deep  brilliant  rose 
color,  and  as  soon  as  you  get  this  piece  colored  take  one- 
half  of  this  piece  and  pull  it  a  pink  color  on  the  hook,  and 
twist  out  the  air.  Then  flatten  this  piece  out  to  about  4 

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ApMs  Up-to-Date  Candy  Teacher 

inches  wide  and  stretch  out  about  1  foot  long.  Then  lay 
the  red  clear  piece  on  top  of  the  pulled  pink  piece  and  stretch 
to  about  8  feet  long.  Then  cut  this  piece  into  8  pieces  1  foot 
long.  Now  then,  start  to  build  up  th^  figure.  Take  and  roll 
up  one  piece,  then  lap  each  piece  as  you  turn  each  piece 
around,  so  by  the  time  you  have  the  8  pieces  used  up  you 
will  have  a  round  piece  of  candy  1  foot  long.  This  piece  is 
to  represent  the  rose,  or  flower. 

Now  for  the  stem  for  the  rose  figure — Take  and  stretch 
out  a  thin  piece  of  trie  green  that  has  been  kept  warm,  stretch 
this  piece  out  very  thin,  and  about  \l/2  inches  wide  and  1 
foot  long,  the  same  length  as  the  rose  figure.  Then  make 
2  pieces  of  white  as  high  as  the  green  is  wide.  Then  place 
the  green  piece  between  the  2  pieces  of  white.  This  will 
represent  the  stem  and  these  2  pieces  of  white,  with  the 
green  pieces  between  must  be  the  length  as  the  rose  figure. 

Now  for  the  leaves — Take  and  stretch  out  a  thin  piece  of 
green  2  inches  wide  and  2  feet  long.  Then  take  a  small 
piece  of  white  and  lay  in  the  middle  of  the  green.  The 
white  piece  must  not  be  any  larger  than  a  round  lead  pen- 
cil. Then  fold  the  green  over  the  white  round  strip.  Then 
cut  this  strip  in  the  center  with  the  candy  shears.  That  will 
give  you  two  pieces  1  foot  long,  which  is  to  represent  the 
leaves.  Then  place  one  leaf  on  each  side  of  the  white 
piece  which  contains  the  green  stem.  Then  lay  a  flat  piece 
of  white  on  top  of  each  green  leaf.  Then  press  the  rose 
figure  in  between  the  two  leaves  so  that  the  rose  figure  will 
touch  the  green  stem.  Then  take  the  white,  which  must  be 
kept  warm,  and  fill  in  the  sides  with  the  white,  and  also  the 
bottom.  Then  roll  the  batch  round  and  flatten  out  the 
jacket  so  that  it  will  go  around  the  batch.  Then  spin  out 
in  sticks  one-half  inch  through  and  cut  on  machine  when 
cold. 


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Apell's  Up-to-Date  Candy  Teacher 

LEMON  ROCK  CUT  FIGURE 

Flavor  the  batch  with  lemon  as  soon  as  the  batch  is  cool 
enough  to  handle  on  the  slab.  •  Then  color  one-fifth  of  the 
batch  a  yellow  color.  Then  pull  about  10  Ibs.  of  the  batch 
white  and  twist  out  the  air,  and  leave  the  rest  of  the  batch 
clear. 

Now  when  the  clear  part  of  the  batch  is  cold  enough  to 
hold  its  shape,  stretch  this  clear  batch  out  about  2  feet  long, 
then  cut  in  two  pieces.  Then  take  a  very  small  white  piece 
and  stripe  one  of  these  pieces  with  4  white  stripes  on  one 
side  only.  Then  lay  the  other  clear  piece  on  top  of  white 
stripe  piece  so  that  the  stripes  will  be  in  the  center  of  the 
two  clear  pieces  when  placed  together.  That  is  to  repre- 
sent the  seeds.  Then  take  the  white  piece  and  stretch 
around  the  clear  piece  and  shape  the  batch  into  a  triangle 
shape.  When  you  have  stretched  it  into  a  triangle  shape 
stretch  it  out  5  feet  long.  Then  take  a  knife  and  cut  into 
5  pieces  1  foot  long,  which  will  give  you  5  triangles.  Then 
be  sure  and  see  that  these  triangles  are  kept  in  shape.  Then 
take  and  place  the  5  triangles  side  by  side.  Then  take  and 
roll  the  5  triangles  up  together,  and  see  that  all  the  points 
meet  together.  Then  roll  the  batch  round,  and  fold  the 
yellow  jacket  around  the  5  triangles.  Then  spin  out  into 
sticks  one-half  inch  through.  The  sticks  must  be  rolled 
on  the  spinning  table  when  spun  out,  until  the  sticks  are 
cold,  otherwise  the  figure  in  the  batch  will  lose  its  shape,  and 
then  your  figure  is  ruined. 

For  orange  rock  cut  figure,  color  the  jacket  an  orange 
color  and  flavor  with  orange  flavor,  then  finish  the  same  as 
with  lemon  rock  cut  figure. 


RIBBON  MIX  CANDY  FOR  THE  HOLIDAY  TRADE 

Cooked  by  the  vacuum  pan. 

Place  in  the  melting  kettle  100  Ibs.  of  sugar,  40  Ibs.  of 

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Apell's  Up-to-Date  Candy  Teacher 

corn  syrup,  3j/2   gallons  of  water. 

Cook  to  235  degrees  in  the  melting  kettle,  then  draw 
your  batch  into  your  vacuum  pan  and  finish  like  instructions 
for  vacuum  work. 

When  your  batch  is  cooked  and  poured  out  on  the  differ- 
ent cooling  slabs  for  the  3  crews,  then  make  your  lemon 
clear  with  small  white  stripes,  orange  clear  with  small  white 
stripes,  anise  red  with  small  white  stripes,  wintergreen 
green  color  with  white  stripes,  mints  with  small  red  stripes 
on  the  white  pulled  body;  clove,  pulled  body,  with  a  black 
and  red  border;  cinnamon,  pulled  body  white  with  a  yellow 
jacket  on  only  one  side  of  your  batch. 

Then  pack  in  pails  or  baskets  in  layers  with  wax  paper 
between  each  layer. 


Candy  Ribbon  Machine. 

BROKEN  TAFFY  MIX  FOR  THE  HOLIDAY 
TRADE 

Cook  by  vacuum  pan. 

Place  in  the  melting  kettle  100  Ibs.  of  sugar,  70  Ibs.  of 


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Apell's  Up-to-Date  Candy  Teacher 

corn  syrup,  3  gallons  of  water. 

Cook  to  235  degrees  in  the  melting  kettle.  Then  draw 
the  batch  into  the  vacuum  pan  and  finish  like  instructions 
on  vacuum  pan  work.  For  cooking  broken  mix  on  vacuum 
pan  only  pull  a  vacuum  of  16  inches  in  place  of  18  to  20 
inches  as  for  stick  candy.  If  you  have  the  pulling  machine, 
pull  all  this  class  of  work  on  the  machine,  so  that  your 
broken  mix  will  be  very  light. 

Make  your  assortment  in  white,  yellow,  orange,  maple, 
pink,  and  stripe  3  of  the  batches  that  are  pulled  white  with 
different  colored  stripes. 

BROKEN  TAFFY  FOR  THE  HOLIDAY  TRADE 

Cook  by  the  open  fire.. 

Cook  in  a  copper  kettle  on  gas  furnace,  40  Ibs.  of  sugar, 
20  Ibs  of  corn  syrup,  1  gallon  of  water. 

Cook  to  285  degrees,  then  pour  out  on  a  greased  slab 
and  finish  the  same  as  for  vacuum  work  in  making  the  as- 
sortment 

HARD  GOODS  CENTERS  FOR  THE  REVOLVING 

PANS 
Made  by  the  drop  roll  machine. 


Drop  Roll  Machine. 
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Apell's  Up-to-Date  Candy   Teacher 

Cook  by  vacuum  work. 

Place  in  the  melting  kettle  120  Ibs.  of  sugar,  70  Ibs.  of 
corn  syrup,  3  gallons  of  water. 

Cook  in  the  melting  kettle  to  235  degrees,  then  draw  the 
batch  into  the  vacuum  pan.  Then  finish  like  instructions  on 
vacuum  pan  work.  Then  pour  the  batch  out  on  two  cooling 
slabs  that  are  greased.  Then  flavor  and  color  according 
to  the  different  goods  wanted  made.  Now,  on  account  of 
the  great  amount  of  corn  syrup  that  is  used  in  these  centers 
for  the  pans,  these  centers  should  be  taken  care  of  as  soon 
as  they  are  run  through  the  rolls,  as  if  they  are  left  to  lay 
around  for  any  length  of  time,  they  will  get  very  sticky, 
where  if  they  are  given  a  wetting  with  gum  and  powdered 
sugar  they  will  keep  until  they  are  ready  to  be  run  in  the 
revolving  pans. 

For  any  wholesale  manufacturer  who  has  the  vacuum 
pan,  he  can  keep  his  hard  goods  department  busy  the  year 
around  by  putting  in  the  revolving  pans,  as  there  is  no  limit 
to  the  different  varieties  of  specialties  that  can  be  turned  out 
during  the  warm  weather  months,  as  pan  goods  will  stand 
up  all  the  year  around,  and  they  will  always  find  a  ready 
sale  with  the  jobbing  trade. 

IMPERIAL  ANISE  DROPS 

Color  the  batch  a  light  red  color,  when  it  is  cool  enough 
to  handle;  then  flavor  the  batch  with  anise  flavor;  then 
run  out  through  the  rolls;  then  finish  up  in  the  revolving 
pans  a  light  brilliant  rose  color. 

CINNAMON  IMPERIAL  DROPS 

Leave  the  batch  a  clear  color,  then  flavor  the  batch  with 
cinnamon  flavor,  when  cool  enough  to  run  through  the  rolls; 
then  run  up  in  the  revolving  pans  and  color  a  deep  red  for 
the  finishing. 

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Apell's  Up-to-Date  Candy  Teacher 

In  making  the  imperial  drop,  use  a  very  small,  dainty 
drop. 

ASSORTED  FRUIT  DROPS 

Use  a  lemon  drop  roll.  When  your  batch  is  cool  enough 
to  handle,  leave  the  batch  clear,  then  run  these  drops  up  in 
the  pans  in  different  colors  and  flavors. 

Flavors  to  use  for  centers:  Lemon  centers,  lemon 
flavor;  lime  centers,  lime  flavor;  orange  and  raspberry,  use 
1  ounce  of  citric  acid  to  every  25  Ibs.  of  centers,  and  mix 
the  acid  in  the  batch  when  it  is  cool  enough  to  handle  on 
the  slab. 

Then  run  up  in  the  revolving  pans  and  finish  the  lemon 
in  a  yellow  color,  the  orange  a  light  orange  color,  the  lime 
a  light  green  color,  the  raspberry  a  red  color. 

CUPID  MIX 

When  the  batch  is  cool  enough  to  handle  leave  the 
batch  clear.  Then  use  rolls  of  different  designs  that  are 
very  small.  Then  run  through  the  drop  roll  machine. 
Make  this  assortment  in  6  different  kinds  and  flavors.  They 
should  be  finished  in  the  revolving  pans  in  white,  yellow, 
pink,  green  lavender  and  orange. 

CANDY  CHERRIES 

Color  the  batch  a  light  red  color  and  flavor  the  batch 
with  cherry  flavor  and  use  1  ounce  of  citric  acid  to  every  30 
Ibs.  Then,  when  cool  enough  to  handle,  run  through  the 
drop  roll  machine,  the  size  of  a  small  lemon  drop.  Then 
finish  them  up  in  the  pans  a  -dark  red  color. 

IMITATION  JORDEN  ALMONDS 

When  the  batch  is  cool  enough  to  handle,  flavor  the  batch 
'with  oil  of  almond  flavor;  then  pull  the  batch  by  pulling 

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Apell's  Up-to-Date  Candy  Teacher 

machine  or  candy  hook;  then  twist  out  the  air  and  run 
through  the  rolls  that  have  the  almond  shape  design.  Then 
finish  them  up  in  the  revolving  pans  in  white,  pink,  yellow 
and  orange  colors. 

CANDY  JAWBREAKERS 

In  place  of  using  the  caraway  seed  in  starting  the  centers 
for  jawbreakers,  use  a  very  small  drop  design  on  the  drop 
roll  machine,  and  leave  the  batch  clear,  and  flavor  accord- 
ing to  the  different  colors,  white  lemon  flavor,  red  anise 
flavor,  black  anise  flavor,  when  they  are  finished  up  in  the 
revolving  pans. 

CLOVE  ASSORTMENT 

Leave  the  batch  clear,  then  when  cool  enough  to  handle 
run  through  a  very  small  drop  design  on  the  drop  machine. 
Then  finish  them  in  the  revolving  pans  in  white  and  pink, 
and  flavor  the  center  strong  with  oil  of  cloves  when  the 
batch  is  poured  out  on  the  slab. 

i  SEA  SHELL  MIX 

Make  these  shells  in  pulled  and  clear  centers  run  through 
the  drop  machine,  using  a  shell  roll  design.  Then  finish 
them  in  the  revolving  pan  according  to  instructions  on 
running  up  sea  shell  mix. 

FOURTH  OF  JULY  ASSORTMENT 

Leave  the  center  clear.  When  cool  enough  to  handle  run 
through  the  drop  roll  machine  that  has  a  small  star  design, 
then  run  these  up  in  the  revolving  pans  and  finish  in  white, 
red  and  blue.  » 

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Apell's  Up-to-Date  Candy  Teacher 

MENTHOL  HOREHOUND   COUGH  DROPS  FOR 
THE  DRUG  TRADE 

Cook  by  vacuum  work. 

Place  in  the  melting  kettle  120  Ibs.  of  sugar,  50  Ibs.  of 
corn  syrup,  2  gallons  strained  horehound,  2  gallons  water. 

Cook  to  235  degrees  in  the  melting  kettle,  then  draw  the 
batch  into  the  vacuum  pan  and  finish  like  instructions  for 
vacuum  pan  work. 

For  cooking  the  horehound  herb,  use  3  ounces  of  herb  to 
2  gallons  of  water,  then  cook  to  a  boil,  then  let  stand  for 
30  minutes,  then  strain  through  a  very  fine  sieve;  it  is  then 
ready  to  use.  Now,  when  the  batch  is  cooked  in  the  vacuum 
pan  and  is  poured  out  onto  slabs  that  are  greased,  add  2 
ounces  of  menthol  crystals  and  mix  thoroughly  into  the  2 
batches.  When  cool  enough  to  handle,  run  through  the 
rolls  in  an  oblong  drop  shape  design,  then  finish  in  the  re- 
volving pans  a  very  light  maple  color.  These  drops  are 
very  good  sellers  with  the  drug  trade  when  put  up  in  small 
packages,  or  they  can  be  sold  in  bulk. 

BLACK  COUGH  DROPS 

Cook  by  vacuum  work. 

Place  in  the  melting  kettle  120  Ibs.  of  sugar,  40  Ibs.  of 
corn  syrup,  3  gallons  of  water,  1  gallon  of  horehound  herb. 

Cook  to  235  degrees  in  the  melting  kettle,  then  draw  the 
batch  into  the  vacuum  pan  and  finish  like  instructions  for 
vacuum  pan  work. 

For  horehound  herb,  use  2  ounces  of  herb  to  the  gallon 
of  water.  When  the  batch  is  cooked  in  the  vacuum  pan 
and  poured  out  on  the  slabs,  add  1  ounce  of  powdered  char- 
coal, 1  ounce  of  oil  of  anise  flavor,  3  ounces  of  powdered 
licorice,  one-half  ounce 'of  oil  of  wintergreen,  and  mix  these 
ingredients  thoroughly  into  the  batch.  When  cool  enough 
to  handle,  run  the  batch  through  the  drop  roll  machine, 

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Apell's  Up-to-Date  Candy  Teacher 

with  a  drop  design  that  you  can  use  your  trade  mark  on  the 
drop.  Then  finish  up  in  the  revolving  pans  in  a  black  color. 
Then  pack  in  small  cartons  which  can  be  sold  to  the  drug 
trade  for  10  cents  per  package. 

HOREHOUND   DROPS   MADE  WITH  STICK 
CANDY  SCRAP 

Cook  in  the  melting  kettle  8  ounces  of  horehound  herb 
with  4  fiallons  of  water,  then,  when  the  batch  boils  thor- 
oughly, turn  off  the  steam  and  strain  the  water  from  the 
herb  through  a  very  fine  sieve.  Now  then,  place  this 
strained  herb  back  into  the  melting  kettle  and  add  20  Ibs.  of 
stick  candy  scrap  that  has  been  washed  so  that  it  does  not 
contain  any  flour.  Then  turn  on  the  steam  and  thoroughly 
dissolve  the  stick  candy  scrap,  and  as  soon  as  the  stick  candy 
scrap  is  dissolved  add  100  Ibs  of  sugar,  35  Ibs.  of  corn 
syrup  and  cook  this  batch  in  the  melting  kettle  to  235  de- 
grees; then  draw  the  batch  into  the  vacuum  pan  and  finish 
like  instructions  for  vacuum  pan  work. 

When  the  batch  is  poured  out  on  the  slabs  and  is  cool 
enough  to  handle,  run  the  batch  through  the  rolls,  then 
finish  up  in  the  revolving  pans  in  a  light  maple  color. 

During  the  cold  weather  months  these  drops  can  be 
sanded  and  sold  to  the  trade  in  10-lb.  tin  cans. 

CARAMEL  WORK 

In  the  manufacture  of  caramel  work  for  the  wholesale 
trade,  all  this  work  should  be  turned  out  by  the  late  stirring 
caramel  steam  kettles,  also  cutting  machines,  and  the  cara- 
mel wrapping  machines. 

You  will  find  in  this  Candy  Teacher  all  the  very  latest 
methods  that  are  used  in  the  manufacture  of  the  different 
caramel  specialties,  as  I  have  worked  for  the  leading  cara- 
mel houses  of  the  United  States.  Now  if  you  are  going  into 

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caramel  work  on  a  large  scale,  you  should  have  made  about 
1  dozen  iron  frame  trucks,  that  will  hold  8  pans  to  a  truck. 
These  should  be  made  so  that  each  pan  will  have  a  frame 
on  both  sides,  and  only  on  one  end  of  the  pan.  The  other 
end'of  the  pan  should  be  left  open  for  an  end  bar  to  be  used 
when  you  pour  the  batch  of  caramel  into  the  pans. 

To  cool  the  caramel  work  you  should  have  a  large  air 
blower  boxed  in,  and  when  the  caramel  work  is  poured  in 
the  pans  and  placed  on  the  truck,  you  can  run  the  truck  with 
the  caramel  work  in  front  of  the  air  blower,  which  will 
cool  the  goods. 

Now,  in  reference  to  cooking  caramel  work  for  chocolate 
coated  work,  never  cook  the  caramel  goods  to  a  crack  when 
tried  in  cold  water.  In  testing  caramel  work  never  use  ice 
water  for  testing  a  batch  of  caramels;  use  the  water  as  it 
comes  from  the  spigot,  and  do  not  let  the  water  stand 
around  for  any  length  of  time  before  using  it  for  testing  a 
batch  of  candy  for  caramels. 

Caramel  work  for  dipped  goods  should  be  cooked  when 
tried  in  cold  water  to  a  hard  ball  only,  and  the  caramel 
goods  when  spread  out  with  the  fingers  when  placed  in  the 
water  the  goods  should  not  reach  the  cracking  point,  and  in 
testing  a  batch  of  stand  up  caramels  the  goods  should  not 
reach  the  crack  when  placed  in  water.  Caramel  work  that 
contains  a  great  percentage  of  corn  syrup  should  be  cooked 
to  the  first  crack  when  tried  in  water. 

In  testing  caramel  work  by  the  water  test  so  that  you  will 
know  when  your  batch  is  cooked,  if  you  have  never  tested 
caramel  goods,  use  a  stick  for  dipping  out  a  little  of  the 
caramel  goods,  and  I  would  advise  you  to  always  stop  the 
stirrer  of  the  caramel  kettle  when  you  reach  into  the  kettle 
to  get  a  test  of  caramel.  In  testing  the  caramel,  as  soon  as 
you  get  a  little  of  the  caramel  on  the  end  of  the  stick,  dip  the 
caramel  in  some  cold  water,,  then,  while  it  is  in  the  water, 

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Apell's  Up-to-Date  Candy  Teacher 

spread  the  caramel  out  like  with  your  fingers  into  a  sheet; 
then,  when  you  bunch  the  caramel  up  like  it  will  form 
a  hard  ball.  Then  you  know  that  your  batch  is  cooked  high 
enough  for  dipped  goods  or  stand  up  caramels. 

For  wrapped  goods,  cook  it  until  it  will  crack  when  placed 
in  the  water  when  it  is  spread  out  into  a  sheet.  U 

After  you  have  tested  a  few  batches  of  caramel  work  by 
the  stick  method,  you  will  eventually  become  accustomed 
to  the  heat  of  the  caramel,  then  you  will  be  able  to  test  it 
by  dipping  your  hand  into  the  batch  and  getting  some  of  the 
caramel  out  with  your  fingers.  Before  dipping  your  hand 
into  the  hot  caramel,  or  any  candy,  always  first  dip  the  hand 
down  into  the  water,  then  into  the  hot  candy.  By  dipping 
the  hand  in  the  water  first  the  candy  will  not  get  a  chance 
to  stick  to  your  fingers,  where  if  you  dip  the  hand  down 
into  the  hot  candy  with  a  dry  hand  the  candy  will  cling  to 
your  fiingers  and  hand,  and  your  hand  will  get  severely 
burned. 


Battery  of  Cooking  Kettles  for  Caramel  Work. 

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Apell's  Up-to-Date  Candy  Teacher 

WRAPPED  PAIL  CARMEL  GOODS 

Place  in  your  steam  stirring  kettle  50  Ibs  of  corn  syrup, 
8  Ibs.  of  flour,  20  Ibs.  of  C  sugar,  15  Ibs.  of  condensed  milk, 
2  Ibs.  of  Nuco  butter. 

Cook  this  batch  to  a  very  light  crack  when  tried  in  cold 
water.  Then  add  2  ounces  of  vanilla  flavor  and  2  ounces  of 
salt.  Then  pour  out  into  your  pans  that  are  greased  a.id 
dusted  light  with  flour.  Then  place  in  front  of  blower  to 
cool.  Then,  when  cool  enough  to  handle,  size  down  with 
sizing  machine. 


Caramel  Sizing  Machine. 


Then,  after  you  have  sized  your  batch,  cut  your  pieces  in 
about  1J4  foot  square;  then  run  the  piece  through  the  cut- 
ting machine  to  be  fed  into  the  caramel  wrapper. 


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Apell's^  Up-to-Date  Candy  Teacher 


With  the  present  high  price  of  labor  and  the  scarcity  of 
girls  who  will  take  to  wrap  candy,  I  would  advise  any  house 
that  is  selling  to  the  jobbing  trade  to  do  all  their  wrapping 
by  machines,  as  the  Ideal  Wrapping  Machine  Co.,  of  Mid- 
dletown,  N.  Y.,  has  a  caramel  wrapper  that  has  met  the 
requirements  of  all  the  leading  caramel  houses  of  the  coun- 
try. The  machine  will  wrap  solid  caramels,  butterscotch 
caramel,  pulled  caramels  and  cutting  the  caramel  from  the 

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Spell's  Up-to-Date  Candy  Teacher 

strip,  wrapping  and  delivering  the  caramels  conveniently 
for  packing,  at  such  a  low  cost  that  it  leaves  no  excuse  for 
the  wholesale  manufacturer  to  wrap  his  caramels  by  the  old 
^method  of  hand  wrapping. 


Ideal  Wrapping  Machine.     Ideal  Wrapping  Machine  Co., 
Middletown,  N .  Y. 

WRAPPED  FINE  BOX  CARAMELS  SOLD  TO  JOB- 
BING TRADE 

Cook  in  steam  caramel  stirring  kettle  50  Ibs.  of  corn 
syrup,  3  Ibs.  of  flour,  18  Ibs.  of  sugar,  25  Ibs.  of  condensed 
milk,  3  Ibs.  of  Nuco  butter. 

Cook  to  hard  ball  when  tried  in  cold  water,  then  add  3 
ounces  of  vanilla  flavor  and  2  ounces  of  salt. 

For  chocolate  caramel  add  7  Ibs.  of  liquor  chocolate  or 
cocoa  powder.  When  your  batch  reaches  a  soft  ball,  then 
cook  to  hard  ball  when  tried  in  cold  water;  then  add  2  ounces 
of  salt  and  1  ounce  of  vanilla.  Then  pour  out  on  cooling 
slab  that  is  greased  and  dusted  with  flour.  When  cool 

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Apell's  Up-to-Date  Candy  Teacher 

enough  to  handle,  size  and  cut  in  strips;  then  wrap  by  cara- 
mel machine. 

Packed  in  assorted  flavors  vanilla  and  chocolate  in  5-lb. 
boxes. 


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Apell's  Up-to-Date  Candy  Teacher 

CREAMED  CENTER  CARAMEL,  WRAPPED 

Soak  over  night  8  ounces  of  egg  albumen  in  1  pint  of 
water.  Now  make  cream  center  part. 

Cook  by  steam  kettle  or  open  fire  5  Ibs  of  sugar  and  5  Ibs. 
of  corn  syrup  with  1  quart  of  water.  Cook  to  260  degrees. 

Now,  while  your  batch  is  cooking,  place  into  yournougat 
beater  2  Ibs.  of  corn  syrup  with  your  dissolved  egg  albumen 
and  beat  up  very  light,  then  add  your  batch  that  is  cooked 
to  260  degrees  and  beat  this  batch  up  very  stiff. 

Now,  while  this  batch  is  beating,  place  in  your  kettle  and 
cook  by  steam  or  fire  8  Ibs.  of  corn  syrup  and  5  Ibs.  of  sugar, 
with  1  quart  of  water,  and  cook  this  batch  to  262  degrees; 
then  pour  this  batch  into  your  batch  that  is  beaten  up  stiff ; 
then  add  1^  Ibs  of  Nuco  butter  and  mix,  then  add  1  Ib.  of 
fondant  cream  and  1  ounce  of  vanilla  flavor  ;vthen  pour  your 
batch  out  on  a  greased  slab  that  is  dusted  light  with  flour; 
then  sptread  the  batch  out  so  that  it  will  be  one-half  inch 
thick.  Now,  while  this  batch  is  is  cooling  on  the  slab,  cook 
your  caramel  part  for  top  and  bottom.  f 

Place  in  the  caramel  kettle  50  Ibs.  of  corn  syrup,  3  Ibs.  of 
flour,  25  Ibs.  of  sugar  25  Ibs.  of  condensed  milk,  3  Ibs  of 
Nuco  butter. 

Cook  this  caramel  batch  to  a  hard  ball  when  tried  in  cold 
water,  then  add  2  ounces  of  vanilla  and  2  ounces  of  salt. 

Pour  out  on  a  slab  that  is  greased  and  as  soon  as  the  cara- 
mel batch  is  cold  enough  to  size  down  take  half  of  the  batch 
and  size  down  for  the  top  of  your  nougat;  then  size  the 
other  half  for  the  bottom  part;  then  let  stand  until  it  is 
ready  to  be  sized  down;  then  size  down  to  five-eighths  of  an 
inch;  then  cut  in  strips  for  the  caramel  wrapping  machine; 
then  pack  in  pails  or  boxes. 

WRAPPED  BUTTER  CARAMEL  FOR  BOX  GOODS 

Cook  by  caramel  kettle  40  Ibs.  of  corn  syrup,  25  Ibs  of 

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Apell's  Up-to-Date  Candy  Teacher 

sugar,  3  Ibs  of  flour,  20  Ibs.  of  condensed  milk,  2  Ibs.  of 
butter,  2  Ibs.  of  Nuco  butter. 

Cook  to  hard  ball  when  tried  in  cold  water,  then  add  2 
ounces  of  vanilla  flavor  and  4  ounces  of  salt,  then  pour  out 
on  a  greased  slab ;  then,  when  cool  enough  to  handle,  size 
down  and  cut  in  strips,  then  wrap  in  yellow  wrappers  on  the 
caramel  machine. 


WRAPPED  PULLED  CARAMEL 

Pulled  part  for  center. 

Place  in  steam  jacket  stirring  kettle  50  Ibs.  of  corn  syrup, 
42  Ibs.  of  sugar,  with  1  Ib.  of  flour,  2  Ibs.  of  Nuco  butter 
and  one-half  gallon  of  water.  Cook  to  a  very  light  crack 
when  tried  in  cold  water.  Then  pour  out  on  a  greased  slab 
and  when  cold  enough  to  handle  flavor  with  1  ounce  of  va- 
nilla flavor  and  pull  very  light  on  pulling  machine. 

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Apell's  Up-to-Date  Candy  Teacher 

Caramel  part  for  top  and  bottom: 

Cook  by  steam  stirring  kettle  25  Ibs.  of  corn  syrup,  14 
Ibs.  of  sugar,  1  Ib.  of  flour,  12  Ibs.  of  condensed  milk,  2 
Ibs.  of  Nuco  butter.  Cook  to  a  hard  ball  when  tried  in  cold 
water,  then  add  2  ounces  of  vanilla  flavor,  then  pour  out 
on  a  greased  slab;  then,  when  cold  enough  to  handle,  size 
down  and  take  half  of  this  caramel  for  the  top  of  the  pulled 
batch,  and  the  other  part  of  the  caramel  for  the  bottom  of 
the  pulled  batch;  then  size  down  to  five-eighths  inch  thick; 
then  cut  into  strips  for  caramel  wrapping  machine. 

WRAPPED  CREAMED  CARAMELS 
Cook  by  steam  stirring  kettle  50  Ibs.  of  corn  syrup,  45 
Ibs  of  sugar,  1  Ib.  of  flour,  2  Ibs.  of  Nuco  butter,  one-half 
gallon  of  water. 

Cook  to  a  light  crack  when  tried  in  cold  water,  or  255 
degrees.  Then  add  2  ounces  of  vanilla  flavor,  then  pour 
the  batch  out  on  a  greased  slab  that  is  dusted  well  with  flour. 
Then,  when  the  batch  is  cool  enough  to  handle,  pull  the 
batch  well  on  the  pulling  machine.  Then,  while  the  batch 
is  on  the  machine  add  2  Ibs  of  special  nougat  fondant.  Then 
pull  the  batch  very  light;  then,  when  the  batch  is  cold 
enough  to  size  down,  make  your  caramel  1  inch  square  and 
five-eighths  inch  thick. 

WRAPPED  PLANTATION   CARAMELS 

Cook  by  steam  stirring  kettle  50  Ibs.  of  corn  syrup,  20 
Ibs.  of  sugar  12  Ibs  of  molasses,  4  Ibs.  of  flour,  20  Ibs.  of 
condensed  milk,  3  Ibs.  of  Nuco  butter. 

Cook  to  a  light  crack  when  tried  in  cold  water,  then  add 
2  ounces  of  salt  and  2  ounces  of  vanilla  flavor,  then  pour  out 
on  a  greased  slab  that  is  dusted  well  with  flour.  When  cold 
enough  to  handle,  size  down  to  three-eighths  inch  thick  and 
cut  in  strips  seven-eighths  inch  wide;  then  wrap  in  yellow 
wax  wrappers. 

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Apell's  Up-to-Date  Candy  Teacher 

PLANTATION  SPONGE   CARAMELS,   WRAPPED 

Cook  in  steam  stirring  kettle  50  Ibs.  of  corn  syrup,  25 
Ibs.  of  sugar,  15  Ibs.  of  molasses,  2  Ibs.  of  flour,  2  Ibs  of 
Nuco  butter. 

Cook  to  a  light  crack  when  tried  in  cold  water,  then  add  2 
ounces  of  vanilla  flavor,  1  ounce  of  salt.  Then  pour  out  on 
a  greased  slab  that  is  dusted  well  with  flour;  then  add  on 
the  slab  2  ounces  of  soda  and  fold  up  the  batch;  then,  when 
cool  enough  to  handle,  pull  the  batch  well  by  pulling  ma- 
chine, then  size  down  to  five-eighths  inch  thick  and  cut  in 
strips  seven-eighths  inch  wide;  then  wrap  in  yellow  wax  pa- 
per on  the  wrapping  machine. 


Pulling  Machine.    H.  L.  Hildreth  Co.,  Boston,  Mass. 

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Apell's  Up-to-Date  Candy  Teacher 

FAVORITE  MILK  CARAMEL 

Place  in  a  steam  stirring  kettle  50  Ibs.  of  corn  syrup,  25 
Ibs.  of  sugar,  20  Ibs.  of  molasses,  3  Ibs.  of  flour,  3  Ibs.  of 
Nuco  butter,  10  Ibs.  of  condensed  milk. 

Cook  the  batch  to  a  light  crack  when  tried  in  cold  water, 
or  256  degrees.  Then  pour  out  on  a  greased  slab  that  is 
dusted  with  flour;  then  add  1  ounce  of  vanilla  flavor  and 
\l/2  ounces  of  salt;  then  mix  the  vanilla  and  salt  in  the 
batch ;  then,  when  cold  enough  to  handle,  pull  on  the  pulling 
machine  very  light.  Then  size  down  to  five-eighths  inch 
thick;  then  cut  into  strips  seven-eighths  inch  wide.  Then 
wrap  on  wrapping  machine  in  yellow  wax  paper  and  pack 
in  5-lb.  boxes. 

CARAMEL  BUTTER  TOFFEE,   WRAPPED 

Cook  by  steam  stirring  kettle  50  Ibs.  of  corn  syrup,  30  Ibs. 
of  sugar,  20  Ibs.  of  condensed  milk,  4  Ibs.  of  creamery  but- 
ter, 3  Ibs.  of  Nuco  butter,  1  Ib.  of  flour. 

Cook  to  a  light  crack  when  tried  in  cold  water,  then  add 
2  ounces  of  vanilla  flavor  and  6  ounces  of  salt  and  one- 
quarter  teaspoon  of  oil  of  lemon.  Pour  out  on  a  greased 
slab  that  is  dusted  with  flour;  then,  when  the  batch  is  cool 
enough  to  handle,  size  down  to  three-eighths  inch  thick, 
then  cut  in  strips  seven-eighths  inch  wide  and  wrap  by  ma- 
chine with  yellow  wrappers. 

This  caramel  toffee  should  be  put  up  in  tin  boxes  that  will 
hold  10  Ibs.,  and  this  package  will  find  a  ready  sale  with  the 
jobbing  trade  and  will  keep  for  6  months. 

LICORICE  FLAVOR  CARAMEL  WRAPPED— No.  1 

Cook  by  steam  jacket  stirring  kettle.  Place  3  Ibs.  of 
licorice  block  in  steam  kettle  with  one-half  gallon  of  water 
and  dissolve  the  licorice  by  cooking.  Then  add  50  Ibs.  of 
corn  syrup  and  3  Ibs.  of  flour  and  mix  thoroughly,  then  add 

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Apell's  Up-to-Date  Candy  Teacher 

30  Ibs.  of  sugar,  25  Ibs.  of  condensed  milk,  2l/2  Ibs.  of  Nuco 
butter.  Cook  the  batch  to  a  hard  ball  when  tried  in  cold 
water,  then  add  1  ounce  of  anise  flavor  and  color  the  batch 
with  Velvetine  black,  then  pour  out  on  a  greased  slab  that 
is  dusted  with  flour;  then,  when  cool  size  down  to  five- 
eighths  inch  thick,  then  cut  in  strips  for  caramel  wrapping 
machine,  then  wrap  by  the  machine  in  white  wrappers. 
Then  pack  in  5-lb.  boxes  or  half  pails. 

LICORICE  FLAVOR  CARAMEL,  WRAPPED— No.  2 

Cook  by  steam  jacket  stirring  kettle.  Dissolve  3  Ibs  of 
licorice  block  in  one-half  gallon  of  water  by  cooking.  Then 
add  40  Ibs.  of  assorted  scrap,  caramel  scrap  of  any  kind, 
with  1  gallon  of  water;  then  cook  until  the  scrap  is  melted, 
then  start  the  stirrer  going  and  add  10  Ibs.  of  corn  syrup, 
25  Ibs.  of  condensed  milk,  3  Ibs.  of  flour,  2l/2  Ibs.  of  Nuco 
butter.  Cook  the  batch  to  a  hard  ball  when  tried  in  cold 
water,  then  add  1  ounce  of  anise  flavor  and  color  with 
Velvetine  black  color. 

LICORICE    FLAVOR    CARAMEL,    UNWRAPPED 

Cook  by  steam  stirring  kettle.  Dissolve  3  Ibs.  of  licorice 
block  in  one-half  gallon  of  water.  Then  add  10  Ibs.  of  corn 
syrup,  10  Ibs.  of  sugar,  2  Ibs.  of  Nuco  butter,  20  Ibs.  of  con- 
densed milk.  Cook  to  a  hard  ball  when  tried  in  cold  water, 
then  add  one-half  ounce  of  anise  flavor  and  color  with  Vel- 
vetine black,  then  pour  out  on  a  greased  slab,  with  five- 
eighths  inch  rods;  then,  when  cool,  cut  in  squares  by  caramel 
cutting  machine. 

SOCIAL  CARAMELS,  WRAPPED 

Cook  by  steam  stirring  kettle  60  Ibs.  of  corn  syrup,  40  Ibs. 
of  sugar,  2y2  Ibs.  of  flour,  3  Ibs.  of  Nuco  butter. 

Cook  the  batch  to  a  light  crack  when  tried  in  cold  water, 

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Apell's  Up-to-Date  Candy  Teacher 

then  add  2  ounces  of  vanilla  flavor,  then  pour  the  batch 
out  on  a  greased  slab  that  is  dusted  with  flour.  Then,  when 
cold  enough  to  handle,  take  two-thirds  of  the  batch  and 
pull  very  light  and  white,  then  color  the  rest  of  the  batch  a 
pink  color  and  pull  this  batch  very  light..  Then  place  the 
pink  part  in  between  the  white  top  and  white  bottom;  then 
size  down  to  five-eighths  inch  thick;  then  cut  in  squares  five- 
eighths  inch  square;  then  wrap  by  machine  in  white  wax 
papers. 

CARAMEL  BUTTER  DAINTIES 

Pack  in  10-lbs.  tin  boxes. 

Cook  by  steam  stirring  kettle  50  Ibs.  of  corn  syrup,  30 
Ibs.  of  C  sugar,  3  Ibs.  of  creamery  butter,  2  Ibs.  of  Nuco 
butter  and  2  Ibs.  of  flour. 

Cook  the  batch  to  a  light  crack  when  tried  in  cold  water, 
then  add  2  ounces  of  vanilla  flavor  and  3  ounces  of  salt; 
then  mix  thoroughly;  then  pour  out  on  a  greased  slab  that 
is  dusted  with  flour;  then,  when  cool  enough  to  handle  size 
down  to  five-eighths  inch  thick,  then  cut  into  strips  five- 
eighths  inch  wide  and  wrap  in  yellow  wax  wrappers  by  the 
wrapping  machine.  This  piece  will  make  a  very  good  job- 
bing piece. 

UNWRAPPED  STAND  UP  CARAMELS,  VANILLA 

PLAIN 

Cook  by  steam  stirring  kettle  16  Ibs.  of  corn  syrup,  16  Ibs. 
of  sugar,  2  gallons  of  20  per  cent  cream,  21  Ibs.  of  con- 
densed milk,  3  Ibs.  of  Nuco  butter. 

Cook  the  batch  to  a  hard  ball  when  tried  in  cold  water; 
then  add  2  ounces  of  vanilla  flavor  and  2  ounces  of  salt; 
then  pour  the  batch  out  on  a  greased  slab  that  is  cold;  then, 
when  the  batch  is  cool  enough  to  handle,  cut  on  caramel 
machine  and  pack  in  stand  up  dividers,  and  use  wa^c  divid- 

109 

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Apell's  Up-to-Date  Candy  Teacher 

ers  between  each  layer;  then  pack  5  Ibs.  to  a  box.  This 
caramel  is  sold  to  the  high  class  retail  trade. 

For  vanilla  nut  stand  up  caramels  add  6  Ibs.  of  almonds. 

For  raspberry  stand  up  caramels  add  3  ounces  of  rasp- 
berry flavor  and  1  ounce  of  citric  acid,  after  the  batch  is 
cooked.  Then  color  the  batch  a  red  color. 

CHOCOLATE  STAND  UP  CARAMEL 

Cook  in  a  steam  stirring  kettle  16  Ibs.  of  corn  syrup,  15 
Ibs.  of  sugar,  2  gallons  of  20  per  cent  cream,  3  Ibs.  of  Nuco 
butter,  20  Ibs.  of  condensed  milk. 

Cook  the  batch  to  a  soft  ball,  then  add  8  Ibs.  of  liquor 
chocolate,  or  cocoa  powder;  then  cook  the  batch  to  a  stiff 
ball  when  tried  in  cold  water,  then  add  2  ounces  of  vanilla 
flavor  and  2  ounces  of  salt. 

For  chocolate  nut  stand  up  caramel  add  6  Ibs.  of  almonds. 

VANILLA  AND  CHOCOLATE  STAND  UP 
CARAMELS 

Cook  by  steam  stirring  kettle  20  Ibs.  of  corn  syrup,  20 
Ibs.  of  sugar,  40  Ibs  of  condensed  milk,  4  Ibs  of  Nuco  but- 
ter. 

Cook  the  batch  to  a  hard  ball  when  tried  in  cold  water, 
then  add  3  ounces  of  vanilla  flavor  and  2  ounces  of  salt. 
Pour  out  on  a  greased  slab,  and  when  the  batch  is  cool 
enough  to  handle,  cut  on  caramel  machine ;  then  pack  in 
stand  up  dividers  in  a  1  Ib.  box,  to  be  sold  to  the  high  class 
retail  trade. 

CREAM  CENTER  STAND  UP  CARAMEL 

Center  for  caramel:  Soak  over  night  6  ounces  of  egg 
albumen  in  1  pint  of  water;  then,  when  your  egg  albumen  is 

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Apell's  Up-to-Date  Candy  Teacher 

thoroughly  dissolved,  next  morning,  place  the  dissolved  egg 
in  your  nougat  beating  machine  with  1  Ib.  of  special  nougat 
fondant  and  beat  this  egg  up  very  light.  While  this  egg 
is  beating  cook  by  steam  or  open  fire,  4  Ibs.  of  sugar,  4  Ibs. 
of  corn  syrup,  with  lj^  pint  of  water.  Cook  this  batch  to 
260  degrees,  then  pour  this  cooked  syrup  into  the  beaten  egg 
and  beat  up  very  light  and  stiff. 

Now  cook  part  2  on  the  fire,  or  by  steam  kettle,  6  Ibs.  of 
sugar  and  6  Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook 
this  batch  to  260  degrees,  then  pour  this  cooked  syrup  into 
the  first  batch  that  is  beaten  up,  and  mix  thoroughly;  then 
add  1  Ib.  of  Nuco  butter  and  one-half  Ib.  of  fondant  cream 
and  mix  thoroughly;  then  add  1  ounce  of  vanilla  flavor. 
Pour  out  on  a  greased  slab  that  is  dusted  with  flour  and 
spread  the  batch  out  so  that  it  will  be  about  half  an  inch 
thick. 


CARAMEL  PART 

Cook  by  steam  stirring  kettle  8  Ibs.  of  sugar,  8  Ibs.  of 
corn  syrup,  15  Ibs.  of  condensed  milk,  2l/2  Ibs.  of  Nuco 
butter.  Cook  to  a  stiff  ball  when  tried  in  cold  water,  then 
pour  out  on  a  greased  slab;  then,  when  the  batch  is  cool 
enough  to  handle,  size  down  half  of  the  batch  for  the  top, 
and  the  other  half  of  the  batch  for  the  bottom;  then  let 
stand  so  that  the  top  and  bottom  stick  to  the  center;  then 
size  down  to  five-eighths  inch  thick;  then  cut  on  caramel 
cutting  machine  and  pack  in  1  Ib  box  with  stand  up  dividers. 
The  box  should  only  contain  1  layer  of  caramels  to  the  box. 


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Apell's  Vp-to-Date  Candy  Teacher 


Caramel  Cooking  Kettle. 

CHOCOLATE   COVERED   CARAMELS   FOR  THE 
ENROBER  MACHINE— PAIL  GOODS 

Cook  by  steam  stirring  kettle  50  Ibs.  of  corn  syrup,  25 

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Apell's  Up-to-Date  Candy  Teacher 

Ibs.  of  sugar,  20  Ibs.  of  condensed  milk,  5  Ibs.  of  flour,  3 
Ibs.  of  Nuco  butter.  Cook  to  a  hard  ball  when  tried  in  cold 
water,  then  add  3  ounces  of  vanilla  flavor  and  2  ounces  of 
salt.  Pour  out  on  a  greased  slab  that  is  dusted  with  flour; 
then,  when  cool  enough  to  handle,  size  down,  and  cut  by 
caramel  cutting  machine;  then  dip  in  thin  chocolate  by  the 
enrober  dipping  machine.  When  dry,  pack  in  paijs  with 
tray  circles. 

PAIL  GOODS 

Cook  by  steam  stirring  kettle  25  Ibs.  of  corn  syrup,  10 
Ibs.  of  sugar,  15  Ibs.  of  assorted  scrap  that  is  washed  and 
strained,  2  Ibs.  of  flour,  2^  Ibs.  of  Nuco  butter,  25  Ibs.  of 
condensed  milk. 

Cook  the  batch  to  a  stiff  ball  when  tried  in  cold  water; 
add  3  ounces  of  vanilla  flavor  and  2  ounces  of  salt.  Pour 
out  on  a  greased  slab  to  cool.  When  cold,  cut  in  caramels, 
then  dip  by  machine. 

BOX  GOODS 

Cook  by  steam  stirring  kettle  25  Ibs.  of  corn  syrup,  15 
Ibs.  of  sugar,  2  Ibs.  of  Nuco  butter,  2  Ibs.  of  flour,  25  Ibs. 
of  condensed  milk.  Cook  the  batch  to  a  hard  ball  when 
tried  in  cold  water.  Then  add  3  ounces  of  vanilla  flavor 
and  2  ounces  of  salt;  then  pour  out  on  a  greased  slab;  then, 
when  cold,  cut  into  caramels  and  dip  by  enrober  dipping 
machine. 

BOX  GOODS  DIPPED  IN  VANILLA  AND   MILK 

COATING 

Cook  by  steam  stirring  kettle  20  Ibs.  of  corn  syrup,  14 
Ibs.  of  sugar,  18  Ibs.  of  condensed  milk,  1  Ib  of  ffour,  2  Ibs. 
of  Nuco  butter. 

Cook  the  batch  to  a  stiff  ball  when  tried  in  cold  water, 

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then  add  8  Ibs.  of  ground  pecans  or  almonds;  then  add  3 
ounces  of  vanilla  flavor  and  2  ounces  of  salt.  Pour  out  on 
a  greased  slab.  When  cool  enough  to  handle,  size  down 
and  cut  on  caramel  cutting  machine ;  then  dip  in  milk  coat- 
ing, or  a  light  vanilla  coating.  To  be  used  for  fancy  box 
goods. 

NO.  1  CARAMEL  FOR  FANCY  BOX  GOODS 
Cook  by  steam  stirring  kettle  25  Ibs.  of  corn  syrup,  15 
Ibs.  of  sugar,  20  Ibs  of  condensed  milk,  3  Ibs.  of  Nuco  but- 
ter, 1  Ib.  of  creamery  butter,  1  Ib.  of  flour.  Cook  the  batch 
to  a  stiff  ball  when  tried  in  cold  water.  Then  add  3  ounces 
of  vanilla  flavor,  2  ounces  of  salt  and  one-quarter  teaspoon 
of  oil  of  lemon  flavor;  then  pour  the  batch  out  on  a  greased 
slab.  When  cold  cut  in  oblong  shape  on  caramel  cutting 
machine,  then  dip  by  hand  in  a  dark  vanilla  coating. 

CHOCOLATE  DIPPED  FIG  CARAMEL 

Cook  by  steam  stirring  kettle  30  Ibs.  of  corn  syrup,  15 
Ibs.  of  sugar,  15  Ibs.  of  condensed  milk,  2  Ibs.  of  Nuco  but- 
ter. Cook  the  batch  to  a  stiff  ball  only,  when  tried  in  cold 
water.  Then  add  6  Ibs.  of  ground  figs,  then  add  5  Ibs.  of 
fine  cocoanut  and  2  ounces  of  vanilla.  Then  pour  the  batch 
out  on  a  greased  slab  that  is  dusted  with  flour.  Then,  when 
cool  enough  to  be  handled,  size  down  and  cut  on  caramel 
cutting  machine. 

CARAMEL  PECAN  SWEETS 

Cook  by  steam  stirring  kettle  15  Ibs.  of  corn  sprup,  8 
Ibs  of  sugar,  12  Ibs  of  condensed  milk,  2  Ibs  of  Nuco  butter. 
Cook  the  batch  to  a  stiff  ball  when  tested  in  cold  water,  or 
246  degrees;  then  add  8  Ibs.  of  ground  pecans,  2  ounces  of 
vanilla  flavor  and  2  ounces  of  salt.  Then  pour  the  batch  out 
on  a  greased  slab  that  is  dusted  with  flour;  then,  when  cool 
enough  to  handle,  size  down  to  one-half  inch  thick  and  five- 
eighths  inch  squares;  then  dip  in  a  dark  vanilla  sweet 

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Apell's  Up-to-Date  Candy  Teacher 

WRAPPED    KISSES   FOR   THE   JOBBING  TRADE 

The  candy  wrapped  kisses  are  one  of  the  staple  articles 
that  are  manufactured  .and  sold  to  the  jobbing  trade,  and 
any  wholesale  manufacturer  can  build  up  a  great  business 
coating. 

on  the  different  varieties  of'  candy  kisses  which  this  Candy 
Teacher  contains.  By  using  the  latest  methods  for  turning 
out  the  wrapped  kisses  with  the  steam  kettles,  pulling  ma- 
chines and  wrapping  machines,  you  have  a  great  advantage 
over  the  old  method  for  manufacturing  a  variety  of  candy 
kisses  for  the  jobbing  trade. 

Think  of  what  advantage  it  gives  you  in  specializing  on 
candy  kisses,  something  that  will  stand  up  12  months  of  the 
year,  and  which  will  always  find  a  ready  sale  with  the 
public.  All  the  up-to-date  manufacturing  confectioners  are 
wrapping  their  kisses  by  the  kiss  wrapping  machine,  as  this 
machine  will  save  the  manufacturer  at  least  1  cent  a  pound 
over  hand  wrapping,  and  the  machine  wraps  the  kisses  neat 
and  tight,  so  that  the  kisses  are  better  protected  from  the 
damp  atmosphere,  which  is  one  great  advantage  the  machine 
wrapping  has  over  hand  wrapping. 

MOLASSES  CHEWING  CANDY  KISSES 
Cook  by  steam  stirring  kettle  50  Ibs.  of  corn  syrup,  35 
Ibs.  of  sugar  (Southern),  15  Ibs.  of  molasses,  2  Ibs.  of  flour, 
1  Ib.  of  butter,  1  Ib.  of  Nuco  butter,  8  Ibs.  of  caramel  paste 
or  condensed  milk. 

Cook  the  batch  to  a  light  crack  when  tried  in  cold  water. 
-  Then  add  3  ounces  of  vanilla  flavor;  add  2j4  ounces  of  salt. 
Pour  out  on  a  greased  slab  that  is  dusted  well  with  flour; 
then,  when  your  batch  is  cool  enough  to  handle,  pull  on 
machine,  and  pull  the  batch  very  light.  Then,  after  your 
batch  is  pulled,  take  from  the  machine  and  let  cool  on  the 

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Apell's  U-p-to-Date  Candy  Teacher 

slab  until  your  batch  is  cool  enough  to  keep  its  shape 
spin  out,  then  wrap  on  the  wrapping  machine. 


to 


^^ 
Model  K  Kiss  trapping  Machine,  by  Package  Machinery 

Co.,  Spring  f  eld,  Mass. 

SOCIETY  WRAPPED  KISSES 

Cook  in  caramel  stirring  kettle  50  Ibs.  of  corn  syrup,  30 
Ibs.  of  sugar,  5  Ibs.  of  molasses,  1  Ib.  of  butter,  1  Ib.  of 
Nuco  butter,  10  Ibs.  of  condensed  milk. 

Cook  to  a  light  crack  when  tried  in  cold  water.  Then 
add  2  ounces  vanilla  flavor  and  2  ounces  of  salt.  Pour  on 
a  cold  slab  that  is  greased  and  dusted  with  flour;  then,  when 
your  batch  is  cold  enough  to  handle,  pull  very  light  on  the 
machine.  Then  take  the  batch  from  the  pulling  machine  and 
place  on  the  slab  to  cool.  When  cold  enough  so  that  it  will 
hold  its  shape,  spin  out  and  wrap  by  wrapping  machine. 


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Apell's  Up-to-Date  Candy  Teacher 

SALT  WATER  TAFFY  KISSES 

Cook  by  steam  kettle  30  Ibs.  corn  syrup,  20  Ibs.  sugar, 

1  quart  of  water,   1   Ib.  of  flour,   1   Ib.  of  butter,   1   Ib.  of 
Nuco  butter. 

Cook  to  light  crack  when  tried  in  cold  water.     Then  add 

2  ounces  of  vanilla  flavor;  then  pour  out  on  a  greased  slab; 
then,  when  the  batch  is  cool  enough  to  fold  up,  add  4  ounces 
of  salt  and  fold  in  the  batch.     Then  let    the    batch    cool 
enough  so  that  it  will  stay  on  the  machine,  as  the  colder  you 
pull  the  batch  on  the  pulling  machine,  tthe  quicker  the  ma- 
chine will  get  the  air  into  the  batch,  and  the  better  shape 
the  batch  will  keep  spinning  out  for  the  wrapping  machine. 
Wrap  these  kisses  in  white,  pink  and  yellow  wrappers. 

FRUIT  WRAPPED  KISSES 

Cook  in  steam  stirring  kettle  20  Ibs  of  corn  syrup,  15 
Ibs.  of  sugar,  1  Ib.  of  flour,  1  Ib.  of  Nuco  butter,  1  quart  of 
water. 

Cook  to  a  light  crack  when  tried  in  cold  water.  Then 
add  2  ounces  of  Vanilla.  Pour  out  on  a  greased  slab 
dusted  with  flour ;  then,  when  the  batch  is  cool  enough,  pully 
very  white  and  light  on  the  machine.  Then  take  from  the 
pulling  machine  and  let  cool  on  the  slab.  Now  take  10  Ibs. 
of  the  batch  and  mix  in  2  Ibs.  of  ground  glaze  cherries. 
Then  let  this  batch  get  cold  enough  so  that  it  will  hold  its 
shape,  then  wrap  the  rest  of  the  batch  around  this  fruit 
center;  then  spin  out  and  wrap  by  machine.  Wrap  these 
kisses  in  pink  wrappers. 

PEANUT  BUTTER  WRAPPED  KISSES 

Cook  in  steam  kettle  20  Ibs.  of  corn  syrup,  15  Ibs.  sugar, 
1  Ib.  flour,  1  Ib  Nuco  butter,  5  Ibs.  molasses,  5  Ibs.  con- 
densed milk. 

Cook  to  light  crack  when    tried    in    cold    water,  or  258 

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Apell's  Up-to-Date  Candy  Teacher 

degrees.  Pour  out  on  a  greased  slab,  and  as  the  batch  gets 
cold,  add  2  ounces  of  salt  and  fold  up.  Then,  when  it  is 
cool  enough  to  handle,  pull  on  the  machine,  and  then  cool 
on  the  slab  and  bar  all  the  air  from  the  batch.  Then  take 
5  Ibs  of  peanut  butter  and  add  2  ounces  of  salt  and  mix  in; 
then  stiffen  the  peanut  butter  up  with  powder  sugar  so  that 
it  will  have  a  stiff  body;  then  mix  in  1  ounce  of  nutmeg. 
Now  then,  take  the  pulled  batch  and  wrap  around  the  pea- 
nut center  and  close  both  ends;  then  spin  out  and  cut  and 
wrap  in  brown  wax  paper. 

ATLANTIC  KISSES 

Cook  by  steam  kettle  20  Ibs.  of  corn  syrup,  12  Ibs.  of 
sugar,  1  quart  of  water,  6  ounces  of  flour,  8  ounces  of  Nuco 
butter,  2  Ibs.  condensed  milk. 

Cook  to  a  light  crack,  or  257  degrees.  Then  add  1 
ounce  of  vanilla  flavor  and  pour  out  on  a  greased  slab,  and 
when  cold  enough,  pull  very  light  on  machine,  and  when 
the  batch  is  pulled  enough,  take  half  of  the  batch  from  the 
pulling  machine,  and  then  color  the  rest  on  the  machine  a 
light  pink  color  and  flavor  with  one-half  ounce  of  straw- 
berry flavor  and  pull  very  light.  Then  take  the  batches, 
when  cold  enough  so  that  they  will  hold  their  shape,  lay  one 
batch  on  top  of  the  other;  then  shape  the  batch  round; 
Then  spin  out  and  cut  and  wrap  on  machine  in  white  wrap- 
pers. 

PECAN  SPONGE  KISSES 

Cook  in  steam  kettle  30  Ibs.  of  corn  syrup,  20  Ibs.  sugar, 

1  Ib.  Nuco  butter,  1  Ib.  flour,  1  quart  water. 

Cook  to  good  crack  when  tried  in  cold  water,  or  260  de- 
grees by  gauge.  Then  pour  out  on  greased  slab  dusted 
heavy  with  flour.  Then,  when  cool  enough  to  fold  up,  add 

2  Ibs.  of  special  nougat  fondant  and  fold  in  as  the  batch 

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gets  cold,  then  flavor  with  1  ounce  of  vanilla  flavor  and 
pull  very  light  and  white  on  pulling  machine.  Then  bar  all 
the  air  from  the 'batch  on  the  slab.  Then,  when  the  batch 
will  hold  its  shape,  take  10  Ibs.  of  the  batch  and  mix  in  1^ 
Ibs.  of  ground  pecans.  Then  wrap  the  rest  of  the  batch 
around  this  nut  center  batch  and  spin  out  and  cut  and  wrap 
by  machine  in  pink  and  white  wrappers. 

MAPLE  WALNUT  KISSES 

Cook  in  steam  kettle  45  Ibs.  of  corn  syrup,  25  Ibs.  South- 
ern sugar,  9  Ibs.  maple  sugar,  2  Ibs.  Nuco  butter,  8  Ibs.  of 
condensed  milk,  1  quart  of  water,  1  Ib.  of  flour. 

Cook  to  256  degrees,  or  light  crack  when  tried  in  cold 
water.  Then  pour  out  on  a  greased  slab.  Then  grind  3 
Ibs.  of  black  walnuts  fine  in  food  chopper.  Then,  when  the 
batch  is  cool  enough,  pull  very  light  on  machine.  Then 
cool  and  bar  the  batch  on  the  slab.  Now  then,  take  10  Ibs. 
of  the  batch  and  mix  in  the  ground  walnuts ;  then  fold  the 
rest  of  the  batch  around  this  center  batch  and  spin  out  and 
cut  and  wrap  by  machine  in  white  and  brown  papers. 

PAN  TAFFY  FOR  THE  RETAIL  TRADE 

Cook  by  steam  kettle  15  Ibs.  of  sugar,  12  Ibs.  of  corn 
syrup,  one-half  gallon  of  water,  1  Ib.  Nuco  butter,  6  ounces 
of  flour  and  1  quart  of  20  per  cent  cream,  and  cook  to  260 
degrees.  Then  add  1  ounce  of  vanilla  flavor  and  one-half 
ounce  of  salt.  Then  pour  out  on  a  greased  cold  slab  and 
fold  up  the  edges,  and  when  cool  enough  pull  by  machine 
very  light.  Then  dust  the  spinning  table  with  powder 
sugar  and  stretch  out  very  thin,  about  one-half  an  inch  thick. 
Then  cut  to  fit  the  pans,  or  tin  trays,  and  line  the  trays  with 
heavy  wax  paper.  Then  pack  in  5  tin  trays  to  a  case. 
STRAWBERRY  PAN  TAFFY 

Cook  by  steam  kettle   15  Ibs.  of  sugar,   11  Ibs.  of  corn 

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Apell's  Up-to-Date  Candy  Teacher 

syrup,  1  quart  of  water,  1  Ib.  of  Nuco  butter,  5  ounces  of 
flour,  2  Ibs.  of  condensed  milk. 

Cook  to  260  degrees,  or  a  crack  when  tried  in  cold  water. 
Pour  out  on  a  greased  cold  slab,  and  when  cold  enough  to 
handle,  pull  on  machine  very  light,  and  color  the  batch  a 
light  pink  color,  and  flavor  with  one-half  ounce  of  citric 
acid  and  1  ounce  of  strawberry  flavor. 

MOLASSES  FILBERT  TAFFY 

Cook  in  steam  kettle  15  Ibs.  of  sugar,  12  Ibs.  of  corn 
syrup,  1  Ib  of  Nuco  butter,  4  Ibs.  of  molasses,  5  ounces  of 
flour,  2  Ibs  of  condensed  milk. 

Cook  to  260  degrees,  or  a  crack  when  tried  in  cold  water. 
Then  add  2  ounces  of  vanilla  flavor  and  2  ounces  of  salt. 
Pour  out  on  a  greased  cold  slab.  When  cold  enough  to 
handle,  pull  well  on  machine.  Then  take  from  the  machine 
and  mix  in  on  the  slab  2  Ibs.  of  filberts  that  are  ground 
coarse.  Then  stretch  out  in  sheets  to  fit  the  pans. 

BLACK  WALNUT  TAFFY 

Cook  in  steam  kettle  20  Ibs.  of  sugar,  18  Ibs.  of  corn 
syrup,  \y2  quarts  of  water,  3  ounces  of  flour,  \y2  Ibs.  Nuco 
butter. 

Cook  to  260  degrees,  or  a  crack  when  tried  in  cold  water. 
Pour  out  on  a  greased  cold  slab,  and  when  cold  enough  to 
handle,  pull  on  the  machine  very  light.  Now,  while  the 
machine  is  pulling  the  batch,  add  1  Ib  of  special  nougat 
fondant  and  1  ounce  of  vanilla  flavor.  Then  let  the  batch 
cool  on  the  slab  and  mix  into  the  batch  3  Ibs.  of  black  wal- 
nuts, then  stretch  out  in  thin  sheets,  then  cut  the  size  of  the 
pans. 

CHOCOLATE  PAN  TAFFY 

Cook  by  steam  kettle  15  Ibs.  of  sugar,  14  Ibs.  of  corn 
syrup,  1  quart  of  water,  1  Ib.  of  Nuco  butter,  2  ounces  of 

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Apell's  Up-to-Date  Candy  Teacher 

flour.  Cook  to  a  crack  when  tried  in  cold  water,  or  258 
degrees,  then  add  2  ounces  of  vanilla  flavor  and  pour  out 
on  a  cold  greased  slab.  Then  add  on  the  batch  while  hot 
on  the  slab,  2  Ibs.  of  liquor  chocolate,  cut  up  fine.  Then  fold 
in  the  edges  and  fold  the  chocolate  up  into  the  batch;  then, 
when  cold  enough,  pull  on  the  machine ;  then  stretch  out  thin 
and  cut  the  size  of  the  pans. 

ATLANTIC  CITY  STYLE  TAFFY 

Cook  in  steam  kettle  20  Ibs.  of  sugar,  17  Ibs  of  corn 
syrup,  1  Ib.  of  Nuco  butter,  \y2  quarts  of  water,  2  ounces 
of  flour. 

Cook  to  260  degrees  and  then  add  one-half  Ib.  of  butter 
and  cook  to  259  degrees,  or  a  crack  when  tried  in  cold 
water;  then  add  1  ounce  of  vanilla  flavor.  Pour  out  on  a 
cold  greased  slab,  and  when  cold  enough  to  fold  up,  add  3 
ounces  of  salt.  When  cold  enough,  pull  on  machine  and 
stretch  out  thin  and  cut  for  the  counter  pans. 

Make  this  style  of  taffy  in  vanilla  and  strawberry  flavors. 

FUDGE  SPECIALTIES 

In  the  manufacture  of  fudge  specialties,  as  case  goods, 
bar  goods  of  any  kind,  the  fudge  department  should  have 
from  12  to  48  wooden  trays  to  use  to  pour  the  fudge  on, 
as  when  you  use  the  marble  slabs  to  pour  the  goods  out  on, 
the  fudge  work  will  never  set  the  same,  and  you  will  not 
have  much  of  success  in  the  manufacture  of  fudge  special- 
ties. 

You  should  have  a  wooden  rack  made  that  will  hold  from 
12  to  24  trays,  and  they  can  be  made  oblong  or  square.  They 
should  be  made  of  one-half  inch  lumber,  so  that  they  are  not 
too  heavy  to  handle.  As  all  the  heavy  wax  paper  comes 
24x36,  you  should  make  the  trays  so  that  the  standard  size 
of  paper  will  fit  the  trays,  so  there  will  be  no  waste  in  wax 
paper,  and  use  nothing  but  the  heavy  wax  paper  in  fudge 
work. 

In  cooking  fudge  work,  cook  the  batches  by  trying  the 
fudge  in  cold  water.  The  way  to  test  a  batch  of  fudge 

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Apell's  Up-to-Date  Candy  Teacher 

work  is,  dip  your  hand  in  cold  water  first,  and  always  stop 
the  stirrer  before  dipping  your  hand  into  the  batch  of  candy. 
Then  dip  down  quick  and  pick  up  a  little  of  the  batch  on  one 
or  two  of  your  fingers,  then  dip  into  the  pail  of  cold  water, 
and  then  you  can  tell  just  how  hard  the  candy  will  be,  as  the 
cold  water  will  make  the  candy  just  as  hard  as  it  will  be 
after  the  candy  gets  cold. 


Fudge  Cooker  and  Mixer. 
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Apell's  Up-to-Date  Candy  Teacher 

BAR  SPECIALTIES— VANILLA   PECAN   BAR 

Cook  in  fucfge  stirring  kettle  15  Ibs.  of  sugar,  10  Ibs.  of 
corn  syrup,  1  quart  of  water,  14  Ibs.  of  condensed  milk,  2 
Ibs.  of  Nuco  butter. 

Cook  to  stiff  ball  when  tried  in  cold  water.  Then  turn 
off  the  steam  and  add  20  Ibs  of  short  cream  fondant  and 
mix  thoroughly,  then  add  8  Ibs  of  corn  syrup  and  mix  for 
10  minutes;  then  add  2  ounces  of  salt  and  2  ounces  of  va- 
nilla flavor.  Pour  out  on  trays  with  five-eighths  inch  rods, 
and  in  spreading  fudge  work  you  should  have  a  wide  steel 
scraper  for  spreading  the  fudge  work,  for  when  you  spread 
the  top  of  the  batch  too  much  with  a  palette  knife  the  fudge 
will  show  streaks. 

Now  as  soon  as  the  heat  is  out  of  the  batch,  glaze  with 
confectioners'  glaze,  or  you  can  use  gelatine  dissolved  in 
water  for  glazing  the  fudge.  But  in  using  the  gelatine  dis- 
solved in  water,  you  must  add  this  gelatine  water  while  the 
batch  is  warm,  so  that  the  heat  from  the  batch  will  dry  up 
the  water,  and  just  leave  the  gelatine  for  coating  the  top  of 
the  goods. 

GELATINE  GLAZE  FOR  FUDGE  WORK 

Soak  2  ounces  of  powder  gelatine  in  8  ounces  of  water, 
then  dissolve  the  gelatine  by  placing  in  hot  water,  then  it  is 
ready  to  use.  This  stock  must  be  made  up  fresh  every  day, 
and  can  be  put  on  by  the  use  of  a  brush. 

FONDANT  CREAM  TO  BE  USED  FOR 
FUDGE  WORK 

Cook  in  steam  kettle  100  Ibs.  of  sugar,  30  Ibs.  of  corn 
syrup,  3%  gallons  of  water.  Cook  to  240  degrees.  Pour 
out  on  Dayton  ball  beater,  and  when  partly  cool  start  to 
cream  the  fondant  to  a  cream. 

Now  for  the  vanilla  pecan  bar.    After  the  batch  is  poured 

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out  on  the  wax  paper-lined  tray,  sprinkle  pecan  halves  over 
the  top  of  the  batch,  and  then  take  a  rolling  pin  and  roll 
these  pecans  into  the  fudge  so  that  the  top  of  the  batch  will 
be  smooth.  Then,  when  cool  enough,  glaze  and  let  stand 
until  next  day.  Then  mark  in  bars  1 J4  inches  wide  and  3j^ 
inches  long.  Then  cut  in  bars  and  pack  24  bars  to  a  carton. 
For  chocolate  pecan  bar,  use  6  Ibs  of  liquor  chocolate,  or 
cocoa  powder.  When  the  batch  reaches  a  soft  ball,  then 
finish  cooking  the  hatch  to  a  stiff  ball  when  tried  in  cold 
water.  Then  finish  like  vanilla  bar. 

VANILLA  WALNUT  FUDGE  BAR 

Cook  in  fudge  stirring  kettle  24  Ibs.  of  sugar,  20  Ibs.  of 
corn  syrup,  2y2  Ibs.  of  Nuco  butter,  \l/2  quarts  of  water. 

Cook  to  a  stiff  ball  when  tried  in  cold  water.  Then  add 
15  Ibs.  of  fondant  cream  and  mix  thoroughly  for  10  min- 
utes. Then  add  8  Ibs.  of  corn  syrup  and  mix  thoroughly. 
Then  add  2  ounces  of  vanilla  flavor  and  2  ounces  of  salt. 
Then  pour  out  on  trays  lined  with  wax  paper,  and  use  rods 
on  the  trays  five-eighths  inch  high.  Then,  when  cool 
enough,  glaze  and  let  stand  until  next  day.  Then  mark  into 
bars  with  a  fudge  marker  or  an  adjustable  cutter.  Then 
cut  in  bars  and  pack  24  to  carton. 

CHOCOLATE  WALNUT  FUDGE  BAR 

For  chocolate  walnut  bar  use  8  Ibs  of  liquor  chocolate  or 
cocoa  powder,  and  add  the  chocolate  just  before  the  batch 
is  cooked  to  a  stiff  ball  when  tried  in  cold  water.  Then 
finish  the  same  as  for  vanilla  walnut  bar. 

VANILLA  COCOANUT  BAR 

Cook  in  a  fudge  stirring  kettle  20  Ibs.  of  sugar,  15  Ibs  of 
corn  syrup,  \y2  Ibs.  of  Nuco  butter,  15  Ibs  of  condensed 
milk,  1  quart  of  water,  and  cook  to  a  stiff  ball  when  tried  in 

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cold  water.  Then  add  12  Ibs.  of  fondant  cream  and  mix 
thoroughly  for  10  minutes.  Then  add  8  Ibs.  of  corn  syrup 
and  mix  thoroughly,  then  add  2  ounces  of  salt  and  2  ounces 
of  vanilla  flavor.  Then  add  7  Ibs.  of  shredded  cocoanut 
and  mix  through  the  batch;  then  pour  out  on  trays  lined 
with  heavy  wax  paper,  with  half-inch  rods  on  the  tray. 
Then,  when  cool  enough,  glaze ;  then  the  next  day  mark 
Ij4  inches  wide  by  4  inches  long.  Then  pack  24  in  carton. 

RAISIN  FUDGE  BAR 

Cook  in  a  fudge  stirring  kettle  15  Ibs.  of  sugar,  10  Ibs.  of 
corn  syrup,  1  qt.  of  water,  12  Ibs.  of  condensed  milk,  1 1/2  Ibs. 
of  Nuco  butter.  Cook  to  a  stiff  ball  when  tried  in  cold 
water.  Then  add  12  Ibs.  of  fondant  cream  and  mix  thor- 
oughly for  ten  minutes.  Then  add  5  Ibs.  of  corn  syrup  and 
mix  thoroughly.  Then  add  3^  Ibs.  bleached  Sultana  raisins. 
Then  pour  out  on  trays  with  rods  five-eighths  inch  high. 
Then  sprinkle  the  top  of  the  batch  with  some  Sultana 
raisins.  Then  take  a  rolling  pin  and  roll  the  raisins  down 
into  the  fudge  so  that  the  top  of  the  batch  will  be  smooth. 
Then,  when  cool  enough,  glaze;  then  the  next  day  mark  in 
bars  and  pack  24  to  carton. 

CHERRY  FRUIT  FUDGE  BAR 

Cook  in  a  fudge  stirring  kettle  18  Ibs.  of  sugar,  12  Ibs. 
of  corn  syrup,  2  Ibs.  of  Nuco  butter,  15  Ibs.  of  condensed 
milk,  1  quart  of  water. 

Cook  to  a  stiff,  ball  when  tried  in  cold  water.  Then  add 
12  Ibs.  of  fondant  cream  and  mix  thoroughly  for  10  minutes. 
Then  add  6  Ibs.  of  corn  syrup  and  thoroughly  mix,  then 
add  2  ounces  of  vanilla  flavor,  1  ounce  of  salt  and  5  Ibs.  of 
glazed  cherry  pieces.  Then  pour  out  on  trays  lined  with 
heavy  wax  paper,  with  rods  one-half  inch  high.  Then 
spread  out,  and  when  cool  enough,  glaze  and  let  stand  over 

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night.     Then  mark  and  cut  into    bars  and    pack  24  in  a 
carton. 

BLACK  WALNUT  BAR 

Cook  in  a  fudge  stirring  kettle  15  Ibs.  of  sugar,  10  Ibs. 
of  corn  syrup,  1  quart  of  water,  10  Ibs.  of  condensed  milk, 

1  Ib.  of  Nuco  butter.    Cook  to  a  stiff  ball  when  tried  in  cold 
water.     Then  add  12  Ibs.  of  fondant  cream  and  mix  thor- 
oughly for  10  minutes.     Then  add  5  Ibs.  of  corn  syrup  and 

2  ounces  of  vanilla  flavor  and  2  ounces  of  salt.    Then  pour 
out  on  trays  lined  with  heavy  wax  paper  with  one-half  inch 
rods,  then  sprinkle  the  top  of  the  batch  with  black  wal- 
nuts that  are  free  from  shells,  then  roll  the  walnuts  into  the 
batch  so  that  the  top  of  the  batch  will  be  smooth.     Then, 
when  cool  enough,  glaze.     Then  let  stand  over  night,  then 
mark  into  bars  1^2  inches  wide  by  3  inches  long,  then  cut 
and  pack  24  to  carton. 

PINEAPPLE  FUDGE  BAR 

Cook  in  a  steam  stirring  kettle  15  Ibs.  of  sugar,  10  Ibs. 
of  corn  syrup,  1  quart  of  water,  12  Ibs  of  condensed  milk, 
1  Ib.  of  Nuco  butter.  Cook  to  a  stiff  ball  when  tried  in  cold 
water.  Then  add  12  Ibs.  of  fondant  cream  and  mix  for  10 
minutes,  then  add  5  Ibs.  of  corn  syrup  and  1  ounce  of  va- 
nilla, 1  ounce  of  salt;  then  add  5  Ibs.  of  chopped  pineapple 
pieces  very  small.  Then  pour  out  on  trays  lined  with  heavy 
wax  paper,  with  one-half  inch  rods ;  then,  when  cool  enough, 
glaze  and  mark  in  bars  Ij4  by  3  inches.  Then  cut,  and 
when  dry  pack  in  cartons  24  to  carton. 

ALMOND  MILK  BAR 

Cook  in  a  fudge  stirring  kettle  18  Ibs.  of  sugar,  11  Ibs.  of 
corn  syrup,  12  Ibs  of  condensed  milk,  1  Ib.  of  Nuco  butter, 
1  quart  of  water.  Cook  to  a  stiff  ball  when  tried  in  cold 

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water.  Then  add  14  Ibs.  of  fondant  cream  and  mix  thor- 
oughly for  10  minutes.  Then  add  7  Ibs.  of  corn  syrup  and 
5  Ibs  of  milk  chocolate  and  4  Ibs.  of  roasted  almonds  that 
are  ground  coarse  through  a  food  chopper,  then  add  1 
ounce  o.f  vanilla  flavor  and  1  ounce  of  salt.  Then  pour  out 
on  trays  lined  with  heavy  wax  paper  with  rods  one-quarter 
inch  high;  then,  when  the  batch  sets,  mark  Ij4  by  3  inches; 
then  cut  in  bars,  then  dip  in  milk  coating  on  the  enrober  dip- 
ping machine,  then  pack  in  cartons  24  to  carton. 

FULL  CREAM  BAR 

Cook  in  steam  stirring  kettle,  20  Ibs.  of  sugar,  15  Ibs.  of 
corn  syrup,  2  gallons  of  20  per  cent  cream,  12  Ibs.  of  con- 
densed milk,  2  Ibs.  of  Nuco  butter.  Cook  to  a  stiff  ball 
when  tried  in  cold  water,  then  add  14  Ibs.  of  fondant  cream 
and  mix  thoroughly  for  10  minutes,  then  add  5  Ibs.  of 
corn  syrup  and  mix  thoroughly,  then  add  2  ounces  of  vanilla 
flavor  and  2  ounces  of  salt,  then  pour  out  on  trays  lined 
with  heavy  wax  paper,  with  rods  five-eighths  inch  high,  then 
sprinkle  the  top  of  the  batch  "with  pecan  halves,  then  press 
the  pecan  down  into  the  batch  so  that  the  top  of  the  batch 
will  be  smooth;  then,  when  the  batch  is  cool  enough,  glaze 
and  mark  into  bars.  Pack  in  cartons  24  to  carton. 

ITALIAN  STYLE  CREAM  FUDGE 

Cook  in  steam  stirring  kettle  20  Ibs.  of  sugar,  12  Ibs.  of 
corn  syrup,  2  quarts  of  water,  12  Ibs.  of  condensed  milk,  1 
Ib.  of  Nuco  butter.  Cook  to  a  stiff  ball  when  tried  in  cold 
water,  then  add  15  Ibs.  of  fondant  cream  and  mix  thoroughly 
for  10  minutes,  then  add  7  Ibs.  of  corn  syrup,  2  ounces  of 
vanilla  flavor  and  2  ounces  of  salt.  Then  pour  out  on  trays 
lined  with  heavy  wax  paper  with  one-quarter  inch  rods; 
then,  when  cool  enough,  glaze  and  mark  in  bars  1 J^  by 
inches  and  pack  in  cartons  24  to  carton. 

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IDEAL  FUDGE  BAR 

Cook  in  steam  stirring  kettle  20  Ibs.  of  sugar,  14  Ibs.  of 
corn  syrup,  2  quarts  of  water,  14  Ibs.  of  condensed  milk, 
2  Ibs.  of  Nuco  butter.  Cook  to  a  stiff  ball  when  tried  in  cold 
water.  Then  add  12  Ibs.  of  fondant  cream  and  mix  thor- 
oughly for  10  minutes,  then  add  6  Ibs.  of  corn  syrup  and 
mix  thoroughly,  then  add  2  ounces  of  vanilla  flavor  and  2 
ounces  of  salt;  then  add  2  Ibs.  of  glaze  cherry  pieces,  2  Ibs. 
of  almonds  and  2  Ibs.  of  chopped  figs  and  2  Ibs  of  thread 
cocoanut:  Pour  out  on  trays  lined  with  heavy  wax  paper 
with  three-eighths  inch  rods;  then,  when  cool  enough,  glaze 
and  mark  into  bars;  then  cut  next  day,  and  when  dry  pack 
in  cartons  24  to  carton. 

WALNUT  SPECIAL  BAR 

Cook  in  steam  stirring  kettle  15  Ibs.  sugar,  10  Ibs  of 
corn  syrup,  1  Ib.  of  Nuco  butter,  12  Ibs.  of  condensed  milk. 
Cook  to  a  stiff  ball  when  trie  din  cold  water,  then  add  12  Ibs. 
of  fondant  cream  and  mix  thoroughly,  then  add  5  Ibs.  of 
corn  syrup  and  mix  thoroughly,  then  add  5  Ibs.  of  walnut 
pieces,  2  ounces  of  vanilla  flavor,  2  ounces  of  salt;  then 
pour  out  on  trays  lined  with  wax  paper,  with  rods  three- 
eighths  inch;  then,  when  cool  enough,  mark  in  bars,  then 
next  day  cut.  Then  pack  in  cartons  24  to  carton. 

COLLEGE  FUDGE  BAR 

Cook  in  steam  stirring  kettle  16  Ibs.  of  sugar,  10  Ibs  of 
corn  syrup,  14  Ibs.  of  condensed  milk,  2  Ibs  of  Nuco  butter, 
1  quart  of  water.  Cook  to  a  stiff  ball  when  tried  in  cold 
water,  then  add  12  Ibs.  of  fondant  cream  and  mix  thor- 
oughly for  10  minutes,  then  add  5  Ibs.  of  corn  syrup  an/d  mix 
thoroughly,  then  add  2  ounces  of  vanilla  flavor  and  2  ounces 
of  salt.  Then  pour  out  on  trays  lined  with  heavy  wax  paper 
with  one-half  inch  rods,  then  sprinkle  the  top  of  the  batch 

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with  whole  filberts;  then  take  the  rolling  pin  and  press  the 
filberts  down  into  the  fudge  so  that  the  top  of  the  batch 
will  be  smooth;  then,  when  the  batch  is  cool  enough,  glaze 
and  mark  into  bars;  then  let  stand  over  night  and  pack  in 
cartons  24  to  carton. 

FIG  FUDGE  BAR 

Cook  in  steam  stirring  kettle  15  Ibs.  of  sugar,  12  Ibs  of 
corn  syrup,  2  Ibs  of  Nuco  butter,  10  Ibs.  of  condensed  milk, 
1  quart  of  water.  Cook  to  a  stiff  ball  when  tried  in  cold 
water,  then  add  10  Ibs.  of  fondant  cream  and  mix  thor- 
oughly for  10  minutes,  then  add  5  Ibs.  of  corn  syrup,  7  Ibs. 
of  chopped  figs,  4  Ibs  of  thread  cocoanut  and  2  ounces  of 
vanilla  flavor  and  1  ounce  of  salt.  Pour  out  on  trays  lined 
with  heavy  wax  paper  with  rods  three-eighths  inch  high; 
then,  when  cool  enough,  glaze  and  mark  in  bars.  Then  cut 
into  bars;  next  day,  when  dry,  pack  in  cartons  24  to  carton. 

VANILLA  AND    CHOCOLATE    FUDGE  SQUARES 

Cook  in  a  steam  stirring  kettle  20  Ibs.  of  sugar,  10  Ibs. 
of  corn  syrup,  2  quarts  of  water,  12  Ibs.  of  condensed  milk, 
1  Ib.  of  Nuco  butter.  Cook  to  a  stiff  ball  when  tried  in  cold 
water.  Then  add  12  Ibs.  of  fondant  cream  and  mix  thor- 
oughly for  10  minutes,  then  add  6  Ibs.  of  corn  syrup  and 
mix  thoroughly,  2  ounces  of  vanilla  flavor  and  2  ounces  of 
salt.  Then  pour  out  on  trays  lined  with  heavy  wax  paper 
with  rods  one-quarter  inch  high;  then,  when  cool  enough, 
glaze  and  mark  in  Ij4  inch  squares.  Then  pack  in  cases  4 
layers  to  a  case,  next  day,  with  a  wax  paper  divider  between 
each  layer. 

For  chocolate  fudge  squares,  add  5  Ibs.  of  cocoa  powder 
just  before  the  batch  is  cooked  to  a  stiff  ball  when  tried  in 
cold  water. 

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PEANUT  FUDGE  BAR 

Cook  by  steam  stirring  kettle  12  Ibs.  of  sugar,  12  Ibs.  of 
corn  syrup,  1  quart  of  water,  12  Ibs.  of  condensed  milk,  1 J^ 
Ibs  of  Nuco  butter.  Cook  to  a  stiff  ball  when  tried  in  .cold 
water.  Then  add  8  Ibs.  of  fondant  cream  and  mix  thor- 
oughly for  10  minutes,  then  add  4  Ibs.  of  corn  syrup  and 
mix  thoroughly,  then  add  14  Ibs.  of  roasted  Spanish  No.  1 
peanuts  that  are  blanched,  then  add  2  ounces  of  vanilla  fla- 
vor and  2  ounces  of  salt.  Then  pour  the  batch  out  on  a 
greased  slab  that  is  dusted  with  flour,  then  spread  out  and 
roll  down  to  three-eighths  inch  thick  with  rolling  pin;  then, 
when  cold,  cut  in  bars  and  dip  on  the  enrober  dipping  ma- 
chine in  thin  chocolate.  Then,  when  dry,  pack  in  cartons 
24  to  carton. 

DIVINITY'  FUDGE 

Cook  by  steam  kettle  15  Ibs.  of  sugar,  11  Ibs.  of  corn 
syrup,  2  quarts  of  water,  lJ/£  Ibs.  of  Nuco  butter.  Cook  to 
a  light  crack,  or  258  degrees,  then  turn  off  the  steam  and 
add  15  Ibs.  of  fondant  cream  and  mix  thoroughly,  then  add 
4  Ibs.  of  special  nougat  fondant 'and  2  ounces  of  vanilla 
flavor;  add  7  Ibs.  of  roasted  Spanish  No.  1  peanuts;  or  you 
can  use  walnut  pieces,  and  only  mix  the  nut  meats  through 
the  batch;  then  pour  out  on  trays  lined  with  heavy  wax 
paper,  with  one-quarter  inch  rods;  then,  when  cool  enough, 
mark  in  1  inch  squares;  then,  when  dry  enough,  pack  in 
cases  4  layers  to  a  case,  with  wax  paper  between  each  layer. 

SULTANA  DIVINITY  FUDGE 

Make  the  batch  the  same  as  for  the  peanut  or  walnut, 
but  in  place  of  using  peanuts,  sprinkle  the  top  of  the  batch 
after  it  is  poured  out  on  the  trays  with  Sultana  bleached 
raisins ;  then  roll  the  raisins  down  into  the  batch  with  a 
rolling  pin  so  that  the  top  of  the  batch  will  be  smooth.  Then, 

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when  cool  enough,  mark  in  squares ;  then,  when  dry  next  day, 
pack  in  cases  4  layers  to  a  case. 

FILBERT  DIVINITY  FUDGE 

In  place  of  the  peanuts,  sprinkle  the  top  of  the  batch  with 
crushed  filberts ;  then  roll  the  crushed  filberts  down  into  the 
batch  so  that  the  top  of  the  batch  will  be  smooth. 

NOUGAT  SPECIALTIES 

In  manufacturing  nougat  specialties  on  a  large  scale  for 
the  jobbing  trade,  the  manufacturer  should  have  a  good 
stirring  kettle  that  is  made  for  heavy  beating.  All  this 
work  should  be  turned  out  on  wooden  trays  that  are  lined 
with  paper.  The  wholesale  manufacturer  should  have  at 
least  36  to  48  trays  made  from  1-inch  boards,  with  end 
cleats  1%  inches  high.  The  trays  should  be  24x36  inches, 
so  that  the  standard  size  wax  paper  can  be  used  without  any 
waste.  In  the  manufacture  of  nougat  specialties  use  only 
the  flake  egg  albumen,  as  the  nougat  when  made  with  egg 
albumen  will  retain  a  better  color  when  made  up  for  any 
any  length  of  time. 

Egg  albumen  should  always  be  put  to  soak  in  cold  water  at 
least  5  hours  before  using,  and  it  is  still  better  to  soak  all 
the  egg  albumen  that  you  expect  to  use  for  the  day,  the  night 
before,  so  that  the  egg  albumen  will  be  thoroughly  disolved. 

Egg  albumen  should  never  be  soaked  in  a  tin  pail  or  tin 
container  of  any  kind,  as  the  tin  will  change  the  color  of 
the  egg  albumen.  Use  nothing  but  glass  jars  in  soaking  egg 
albumen,  in  cold  water,  and  never  use  warm  or  hot  water 
for  soaking  egg  albumen,  as  the  hot  water  will  curdle  the 
agg  albumen. 

Egg  albumen,  when  soaked  in  cold  water  and  then  placed 
in  some  warm  place  like  a  drying  room,  the  egg  albumen 
will  dissolve  in  a  few  hours. 

For  the  nougat  trays  you  should  have  made  rods  of  wood, 
and  the  rods  should  be  made  of  different  thickness,  so  that 

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they  can  be  used  on  the  different  kinds  of  specialties.     Each 
rod  should  have  a  small  nail  in  each  end  of  the  rod,  so  as 
to  hold  the  rod  in  place  on  the  tray. 
FRUITS  THAT  ARE  USED  IN  NOUGAT  WORK 

When  using  fruits  always  use  the  dry  fruits,  as  glazed 
pineapple,  glazed  cherries,  raisins,  figs,  and  nuts  of  all  kinds 
can  be  used  in  the  manufacture  of  nougat  specialties. 
COOKING  NOUGAT  WORK 

When  cooking  the  syrup  for  nougafc  work  always  cook 
the  syrup  higher  during  the  hot  weather  months  than  you 
do  for  the  cool  weather  months.  When  cooking  syrup  for 
nougat  that  is  to  be  dipped, 'the  syrup  should  be  cooked  5 
degrees  lower  than  for  nougat  specialties  that  are  to  be 
used  for  counter  goods  or  pail  specialties. 


Read's    Three-Speed  Nougat  Beater. 
Co.,  York,  Pa. 
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Apell's  Up-to-Date  Candy  Teacher 

NOUGAT  BAR  SPECIALTIES,  CHOCOLATE 
COATED 

Soak  14  ounces  of  egg  albumen  in  1  quart  of  water  over 
night.  Then,  next  morning,  place  in  nougat  beater  with  1 
Ib.  of  special  nougat  fondant  and  beat  the  batch  up  very 
light.  Cook  Part  1  on  open  fire,  or  by  steam,  in  a  copper 
kettle,  8  Ibs.  of  sugar,  10  Ibs.  of  corn  syrup,  with  1  quart  of 
water.  Cook  to  260  degrees,  then  pour  in  your  beaten  egg 
albumen  and  beat  up  very  stiff. 

Now  cook  Part  2  on  open  fire  in  copper  kettle. 

12  Ibs.  of  sugar,  8  Ibs.  of  corn  syrup,  with  1  quart  of 
water.  Cook  to  262  degrees.  Then  pour  this  Part  2  batch 
into  the  batch  that  is  beaten  up  stiff,  and  let  beat  for  5 
minutes.  Then  add  1  Ib.  of  cream  fondant  and  2  Ibs.  of 
Nuco  butter  and  mix  thoroughly.  Then  add  5  Ibs.  of  glaze 
cherry  pieces  and  1  ounce  of  vanilla  flavor.  Then  spread 
out  on  trays  lined  with  heavy  wax  paper  that  are  dusted 
with  flour,  and  use  five-eighths  inch  rods  around  the  trays. 
These  rods  should  be  made  of  wood  and  have  two  small 
nails  driven  into  each  end,  so  that  when  you  press  the  batch 
the  rods  will  not  slide  out.  Then,  when  the  batch  is  spread 
out,  dust  the  top  of  the  batch  with  flour.  Then  lay  a  heavy 
sheet  of  wax  paper  on  top  of  the  batch.  Then  place  one  of 
the  trays  on  top  of  the  wax  paper  and  use  some  heavy 
weight  to  weigh  the  batch  down  with,  or  else  place  one  batch 
on  top  of  the  other  and  stack  5  high,  so  then  you  will  only 
have  to  weight  the  top  batch.  Then  let  stand  until  next  day, 
then  pull  the  paper  off  and  mark  into  bars  and  cut  on  nougat 
machine  1  inch  wide  and  3^>  inches  long.  Then  dip  in  thin 
chocolate  and  then  pack  24  to  carton. 

ALMOND  NOUGAT  CHOCOLATE  BAR 

Soak  over  night  1  Ib.  of  egg  albumen  in  1  quart  of  water. 
Place  in  beater  with  1  Ib.  of  special  nougat  fondant  and  beat 
up  very  light.  Now  cook  Part  1  on  open  fire  in  copper 
kettle,  10  Ibs.  of  corn  cyrup,  8  Ibs.  of  sugar,  with  1  quart  of 
water  and  cook  to  260  degrees;  then  pour  into  the  beaten 

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Apell's  Up-to-Date  Candy  Teacher 

egg  batch  and  beat  very  stiff.  When  adding  the  cooked 
batch  to  the  egg  always  change  to  second  speed,  and  only 
use  the  fast  speed  when  beating  the  egg  albumen.  Then  al- 
ways change  to  second  speed  for  the  cooked  syrup. 

Now  cook  Part  2  on  open  fire  in  copper  kettle. 

12  Ibs.  of  sugar,  10  Ibs.  of  corn  syrup,  with  1  quart  of 
water.  Cook  to  260  degrees.  Then  pour  into  the  beaten 
batch  and  beat  for  5  minutes.  Then  add  5  Ibs.  of  almonds, 
2  ounces  of  vanilla  flavor  and  1  ounce  of  salt  and  2  Ibs.  of 
Nuco  butter.  Mix  thoroughly,  then  add  1}^  Ibs.  of  fondant 
cream  and  mix  through,  then  spread  out  on  trays  lined  with 
wax  paper  and  dusted  with  floury  then  dust  the  top  of  the 
batch  with  flour,  and  then  place  a  sheet  of  wax  paper  on  topr 
then  press.  Let  stand  over  night,  then  mark  and  cut  on 
nougat  machine  into  bars.  Then  dip  on  enrober  machine. 


Racine  Nougat  Cutter.  Racine  Machinery  Co.,  Racine,  Wis. 

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Apell's  Up-to-Date  Candy  Teacher 

CARAMEL  NOUGAT  BAR 

Caramel  Part — Cook  by  steam  stirring  kettle  9  Ibs.  of 
corn  syrup,  7  Ibs.  of  sugar,  1  quart  of  water,  7  Ibs.  of  con- 
densed milk,  1  Ib.  of  Nuco  butter.  Cook  to  a  stiff  ball 
when  tried  in  cold  water,  or  to  245  degrees.  Add  1  ounce 
of  vanilla  flavor  and  1  ounce  of  salt.  >Then  pour  out  on  a 
greased  slab  that  is  dusted  light  with  flour  and  spread  the 
caramel  very  thin  on  the  slab. 

Nougat  Part — Cook  on  open  fire  in  copper  kettle  10  Ibs. 
of  corn  syrup,  10  Ibs.  of  sugar,  with  1  quart  of  water.  Cook 
to  260  degrees,  then  pour  in  the  dissolved  egg  albumen,  14 
ounces  of  egg  to  1  quart  of  water  which  has  soaked  over 
night/  Then  beat  up  very  stiff.  Now  cook  part  2  on  open 
fire,  12  Ibs.  of  corn  syrup,  10  Ibs.  of  sugar,  with  1  quart  of 
water.  Cook  to  260  degrees,  then  add  1  Ib.  of  cream  fon- 
dant and  2  Ibs.  of  Nuco  butter  and  1  ounce  of  vanilla  flavor; 
then  add  3  Ibs.  of  ground  almonds,  then  spread  on  top  of  the 
caramel  that  is  on  the  slab.  Then  roll  down  by  sizing  ma- 
chine to  three-eighths  inch  thick,  then  cut  in  bars  1 1/2  inches 
wide  by  3  inches  long,  then  dip  in  thin  chocolate  by  the  en- 
rober  machine.  Pack  24  to  carton. 

FRUIT  NOUGAT  BAR 

Soak  over  night  14  ounces  of  egg  albumen  in  1  quart  of 
water.  Now  cook  on  open  fire  in  copper  kettel,  10  Ibs  of 
corn  syrup,  8  Ibs.  of  sugar  with  1  quart  of  water.  Cook  to 
260  degrees.  Then  have  the  egg  beaten  up  light  with  1  Ib. 
of  special  nougat  fondant  and  pour  this  cooked  batch  in  the 
egg  and  beat  up  very  stiff.  Then  cook  Part  2  on  the  open 
fire,  12  Ibs.  of  sugar,  10  Ibs  of  corn  syrup,  with  1  quart  of 
water.  Cook  to  260  degrees.  Then  pour  into  Part  1  and 
beat  up.  Then  add  2  Ibs.  of  Nuco  butter  and  1  ounce 
of  vanilla  flavor  and  \y2  Ibs.  of  cream  fondant.  Mix 
thoroughly,  then  add  2  Ibs.  of  raisins,  2  Ibs.  of  glazed  cher- 

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Apell's  Up-io-Date  Candy  Teacher 

ries  and  1  Ib.  of  pineapple  pieces  cut  up.  Then  pour  out  on 
trays  lined  with  wax  paper  and  dusted  with  flour.  Then 
place  a  sheet  of  wax  paper  on  top,  but  dust  the  top  first  with 
flour.  Then  press,  and  use  rods  for  trays  one-half  inch, 
and  mark  next  day  Ij4  inches  wide  and  3j^  inches  long. 
Then  dip  in  chocolate  on  the  enrober  machine. 

PRINCESS  NOUGAT  BAR 

Soak  over  night  1  Ib.  of  egg  albumen  in  1  quart  of  water. 
Then,  next  morning,  place  in  beater  with  1  Ib.  of  special 
nougat  fondant  and  beat  up  very  light.  Now  cook  on  open 
fire  in  copper  kettle,  12  Ibs.  of  corn  syrup,  8  Ibs.  of  sugar, 
with  1  quart  of  water.  Cook  to  260  degrees.  Then  pour 
into  the  beaten  egg  and  beat  very  stiff. 

Now  cook  Part  2  on  open  fire,  14  Ibs.  of  sugar,  8  Ibs.  of 
corn  syrup,  with  1  quart  of  water.  Cook  to  261  degrees. 
Then  pour  this  batch  into  Part  1  and  mix  thoroughly  for  5 
minutes,  and  then  add  2  Ibs.  of  Nuco  butter  and  mix  through. 
Now  then,  have  1  J/£  Ibs.  of  glazed  cherries  cut  up  fine,  then 
spread  out  a  thin  layer  of  white  nougat  on  the  tray  that  is 
lined  with  wax  paper  and  dusted  with  flour.  Now  then, 
take  one-third  of  the  batch  and  color  a  light  pink,  and  add 
the  cherries  that  are  to  be  used  for  the  center,  then  add  2 
Ibs.  of  crushed  almonds  in  the  rest  of  the  white  batch,  then 
place  this  white  nougat  on  top  of  the  cherry  center,  then 
dust  the  batch  with  flour  and  place  a  sheet  of  wax  paper  on 
top;  then  press,  let  stand  over  night,  then  mark  into  bars  and 
cut  on  nougat  machine. 

SULTANA  RAISIN  BAR 

Soak  over  night  1  Ib.  of  egg  albumen  in  1  quart  of  water. 
Then,  next  morning,  place  the  egg  in  the  beater  with  1  Ib. 
of  special  nougat  fondant  and  beat  up  very  light.  Now 
cook  on  the  open  fire  in  copper  kettle,  10  Ibs.  of  corn  syrup, 

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Apell's  Up-to-Date  Candy  Teacher 

8  Ibs.  of  sugar,  with  1  quart  of  water.     Cook  to  260  de- 
grees.    Then  pour  into  the  egg  and  beat  up  very  stiff. 

Now  cook  Part  2  in  copper  kettle  on  open  fire,  10  Ibs.  of 
corn  syrup,  12  Ibs.  of  sugar,  with  1  quart  of  water.  Cook 
to  260  degrees,  then  pour  into  Part  1  batch  and  beat  thor- 
oughly. Then  add  2  Ibs  of  Nuco  butter  and  2  Ibs.  of  fon- 
dant cream  and  mix,  then  add  2  ounces  of  vanilla  flavor. 
Place  out  on  trays  lined  with  heavy  wax  paper  and  dust  with 
a  little  flour  and  use  three-eighths  inch  rods.  Then  sprinkle 
Sultana  raisins  over  the  top  of  the  batch  and  roll  the  raisins 
down  into  the  batch  so  that  the  raisins  will  stick  to  the  nou- 
gat. Let  stand  until  next  day,  then  mark  into  bars  and  dip 
on  the  enrober  machine  in  thin  chocolate. 

MAPLE  NOUGAT  WALNUT  BAR 

Soak  over  night  1  Ib.  of  egg  albumen  in  1  quart  of  water. 
Next  day  place  the  dissolved  egg  albumen  in  the  beater  with 
1  Ib.  of  special  fondant  and  beat  up  very  light. 

Then  cook  Part  1  on  open  fire  in  a  copper  kettle,  5  Ibs.  of 
maple  sugar  with  2  quarts  of  water,  and  as  soon  as  the 
maple  sugar  is  dissolved  add  4  Ibs.  of  granulated  sugar  and 
10  Ibs.  of  corn  syrup  and  cook  to  260  degrees.  Then  pour 
into  the  beaten  egg  batch  and  beat  the  batch  up  very  stiff. 

Now  cook  Part  2  in  a  copper  kettle  on  the  open  fire,  10 
Ibs.  of  sugar,  8  Ibs.  of  corn  syrup,  with  1  quart  of  water, 
and  cook  to  262  degrees.  Then  pour  this  cooked  syrup  into 
the  batch  that  is  beaten  up  stiff,  and  mix  thoroughly  for  5 
minutes.  Then  add  enough  burnt  sugar  to  give  the  batch  a 
light  maple  color,  then  add  2  Ibs.  of  Nuco  butter  and  1  Ib. 
of  fondant  cream  and  1  ounce  of  maple  flavor.  Then  add 
4  Ibs.  of  walnut  pieces,  then  place  out  on  trays  lined  with 
wax  paper  and  dusted  with  flour,  with  five-eighths  inch  rods. 
Then,  next  day,  mark  and  cut  into  bars,  then  dip  on  the  en- 
rober dipping  machine. 

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Apell's  Up-tO'Date  Candy  Teacher 

HONEY  ALMOND  NOUGAT  BAR 

Soak  over  night  14  ounces  of  egg  albumen  in  1  quart  of 
water.  Then  place  in  beater  with  1  Ib.  of  special  nougat 
fondant  and  beat  up  very  light. 

Now  cook  Part  1  in  copper  kettle  on  the  open  fire,  8  Ibs.  of 
sugar,  10  Ibs  of  corn  syrup,  with  1  quart  of  water.  Cook  to 
260  degrees,  then  pour  into  beater  and  beat  up  very  stiff. 

Now  then,  cook  Part  2  in  a  copper'kettle  on  the  open  fire, 
12  Ibs.  of  sugar,  9  Ibs.  of  corn  syrup,  3  Ibs.  of  honey,  with  1 
quart  of  water.  Cook  to  260  degrees,  then  pour  into  beater 
and  mix  for  5  minutes,  then  add  \y2  Ibs.  of  Nuco  butter,  2 
Ibs.  of  fondant  cream  and  6  pounds  of  almonds  that  are 
crushed;  then  add  2  ounces  of  vanilla  flavor,  then  place  out 
on  trays  lined  with  wax  paper  dusted  with  flour  and  use 
rods  three-eighths  inch  high,  and  dust  the  top  with  flour. 
Then  place  a  sheet  of  wax  paper  on  top  of  the  batch,  then 
place  a  tray  on  top  of  the  wax  paper,  then  press  well  and  let 
the  batch  stand  until  next  day.  Then  mark  \y2  inch  wide 
and  3  inches  long.  Then  cut  in  bars  and  dip  on  the  enrober 
machine  in  thin  chocolate. 

APRICOT  NOUGAT  BAR 

Soak  over  night  14  ounces  of  egg  albumen  in  1  quart  of 
water.  Then,  the  next  morning,  place  into  beater  with  1  Ib. 
of  special  fondant  and  beat  up  very  light. 

Now  cook  Part  1  in  a  copper  kettle  on  the  open  fire,  8 
Ibs.  of  corn  syrup,  8  Ibs.  of  sugar,  with  1  quart  of  water. 
Cook  to  260  degrees,  then  pour  into  beater  and  beat  up  very 
stiff.  % 

Then  cook  Part  2  in  a  copper  kettle  on  the  open  fire,  12 
Ibs.  of  sugar,  10  Ibs.  of  corn  syrup,  with  ll/2  quarts  of  water. 
Cook  to  260  degrees,  then  pour  into  the  beaten  batch  and 
mix  thoroughly  for  5  minutes,  then  add  2  Ibs.  of  Nuco  butter 
and  1  Ib.  of  fondant  cream,  then  add  5  Ibs.  of  dry  apricots 

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that  are  cut  into  small  pieces.  Then  place  out  on  trays  lined 
with  wax  paper  and  dusted  with  flour,  and  then  dust  the  top 
with  flour.  Then  place  a  sheet  of  wax  paper  on  top  of  the 
batch,  then  press  well,  then  let  stand  until  next  day.  Then 
mark  into  bars  and  dip  in  thin  chocolate  on  the  enrober 
machine. 

NOUGAT  FUDGE  BAR 

Nougat  Part. — Soak  over  night  14  ounces  of  egg  albu- 
men in  1  quart  of  water.  Then  place  into  beater  with  1  Ib. 
of  special  nougat  fondant  and  beat  up  very  light.  Then 
cook  on  the  open  fire  in  a  copper  kettle,  10  Ibs.  of  corn 
syrup,  8  Ibs.  of  sugar,  with  1  quart  of  water.  Cook  to  260 
degrees,  then  pour  into  beater  and  beat  the  batch  very  stiff. 

Then  cook  Part  2  in  a  copper  kettle  on  the  open  fire,  10 
Ibs.  of  sugar,  8  Ibs.  of  corn  syrup,  with  1  quart  of  water. 
Cook  to  260  degrees,  then  pour  into  beater  and  mix  thor- 
oughly, then  add  2  Ibs.  of  fondant  cream,  2  Ibs.  of  Nuco 
butter,  1  ounce  of  vanilla  flavor;  then  add  2  Ibs.  of  crushed 
almonds,  then  spread  out  on  trays  lined  with  three-eighths 
inch  rods  and  heavy  wax  paper. 

Fudge  Part. — Cook  in  a  steam  stirring  kettle  5  Ibs.  of 
sugar,  5  Ibs.  of  corn  syrup,  7  Ibs.  of  condensed  milk,  1  pint 
of  water,  1  Ib.  of  Nuco  butter.  Cook  to  a  stiff  ball  when 
tried  in  cold  water,  then  turn  off  the  steam  and  add  3  Ibs.  of 
fondant  cream  and  mix  for  5  minutes,  then  add  3  Ibs.  of  corn 
syrup  and  1  ounce  of  vanilla  flavor  and  1  ounce  of  salt  and 
mix  thoroughly  for  5  minutes,  then  pour  out  on  top  of  the 
nougat  and  spread  this  fudge  very  thin;  then,  when  cool 
enough,  glaze  with  confectioner's  glaze  or  gelatine  glaze. 
Then  mark  and  cut  into  bars,  and  when  dry  pack  24  to  a 
carton. 

WALNUT  TOP  FUDGE  NOUGAT 

Use  3  Ibs.  of  crushed  walnuts  and  roll  the  walnuts  into 

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Apell's  Up-to-Date  Candy  Teacher 

the  batch.    Do  not  use  any  of  the  fine  dust  for  topping  fudge. 
Then  roll  down  smooth;  then,  when  cool  enough,  glaze. 
The  next  day  cut  into  bars  and  when  dry  pack  24  to  a  carton. 

NOUGAT  FOR  PACKAGE  GOODS 

Soak  over  night  14  ounces  of  egg  albumen  in  1  quart  of 
water.  Then  place  into  beater  with  1  Ib.  of  special  nougat 
fondant  and  beat  up  very  light.  Now  cook  on  the  open 
fire  in  a  copper  kettle  12  Ibs.  of  corn  syrup,  10  Ibs.  of  sugar, 
with  1  quart  of  water.  Cook  to  260  degrees.  Pour  into  the 
beaten  batch  and  beat  very  stiff. 

Now  cook  Part  2  in  a  copper  kettle  on  the  open  fire,  14 
Ibs.  of  corn  syrup  and  10  Ibs.  of  sugar,  with  1  quart  of 
water..  Cook  to  262  degrees  for  hot  weather,  or  260  de- 
grees for  cool  weather.  Then  pour  this  cooked  syrup  into 
the  beaten  batch,  then  add  1  Ib.  of  flour  and  2  Ibs.  of  Nuco 
butter,  1  ounce  of  vanilla  flavor,  then  add  6  Ibs.  of  almonds 
that  are  ground  coarse  through  a  food  chopper,  then  mix 
thoroughly,  then  pour  out  on  a  greased  slab  that  is  dusted 
with  flour,  or  on  trays  lined  with  Kraft  paper,  with  lj^ 
inch  rods  on  the  trays.  Then  let  stand  until  next  day.  If 
you  use  the  Kraft  paper,  it  must  be  soaked  with  a  wet  cloth, 
then  the  paper  will  peel  right  off.  Then  dust  heavy  with 
starch.  Then  cut  in  strips  on  nougat  machine,  then  on  cara- 
mel cutter  in  an  oblong  shaped  piece.  Then  dip  on  the  en- 
rober  machine,  or  by  hand,  in  vanilla  dark  coating. 

HONEY  NOUGAT  FOR  PACKAGE  GOODS 
Soak  over  night  16  ounces  of  egg  albumen  in  1  quart  of 
water,  then  place  into  beater  with  1  Ib  of  special  nougat 
fondant  and  beat  the  batch  very  light.  Then  cook  on  the 
fire  in  a  copper  kettle  8  Ibs.  of  sugar,  10  Ibs.  of  corn  syrup, 
1  quart  of  water.  Cook  to  260  degrees,  then  pour  into  the 
beaten  egg  albumen  and  beat  the  batch  very  stiff.  Then 

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Apell's  Up-to-Date  Candy  Teacher 

cook  Part  2  on  open  fire  in  a  copper  kettle,  15  Ibs.  of  corn 
syrup  and  12  Ibs.  of  sugar,  5  Ibs  of  honey,  \l/2  quarts  of 
water.  Cook  to  260  degrees  for  cold  weather,  or  262  de- 
grees in  hot  weather.  Then  pour  this  batch  into  the  beaten 
batch.  Then  mix  thoroughly,  then  add  2  Ibs.  of  Nuco  but- 
ter, 3  Ibs.  of  almonds,  2  Ibs  of  glazed  cherries,  1  Ib.  of  pine- 
apple, cut  up;  1  ounce  of  vanilla  flavor  and  1  ounce  of  salt. 
Pour  out  on  Kraft  paper  dusted  with  flour,  and  use  1 1/2  inch 
rods.  Then  dust  the  top  of  the  batch  with  flour.  Let  stand 
until  next  day,  then  cut  into  strips  on  nougat  machine  and 
then  in  oblong  pieces,  then  dip  in  chocolate. 

CARAMEL  NOUGAT  FOR  PACKAGE  GOODS 

Caramel  Part. — Cook  in  steam  jacket  stirring  kettle  12 
Ibs  of  corn  syrup,  7  Ibs.  of  sugar,  8  Ibs.  of  condensed  milk, 
1  Ib.  of  Nuco  butter.  Cook  to  a  soft  ball  when  tried  in  cold 
water,  then  add  2  Ibs.  of  cocoa  powder  or  liquor  chocolate, 
then  finish  cooking  the  batch  to  a  stiff  ball  when  tried  in 
cold  water,  then  add  1  ounce  of  vanilla  flavor  and  1  ounce  of 
salt.  Pour  out  on  a  greased  slab  and  spread  the  caramel 
on  the  slab  very  thin. 

Nougat  Part. — Soak  over  night  14  ounces  of  egg  albu- 
men in  1  quart  of  water,  then  place  in  beater  with  2  Ibs.  of 
special  nougat  fondant  and  beat  up  very  light.  Then  cook 
on  the  open  fire  in  a  copper  kettle,  Part  1:10  Ibs.  of  corn 
syrup,  8  Ibs.  of  sugar,  1  quart  of  water.  Cook  to  260  de- 
grees, then  beat  up  very  stiff. 

Now  cook  Part  2  in  copper  kettle  on  the  open  fire,  14  Ibs. 
of  corn  syrup,  10  Ibs.  of  sugar,  with  1^  quarts  of  water. 
Cook  to  262  degrees  for  hot  weather  or  260  degrees  for 
cool  weather.  Then  pour  into  the  beaten  batch  and  mix 
thoroughly,  then  add  2  Ibs.  of  Nuco  butter,  1  Ib.  of  flour,  5 
Ibs.  of  crushed  walnuts,  1  ounce  of  salt  and  1  ounce  of  va- 
nilla flavor.  Then  pour  out  on  the  caramel  part  and  roll 

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down  so  that  your  batch  is  one-quarter  inch  thick,  then  let 
stand  until  cool  enough,  then  cut  into  strips  on  the  nougat 
machine  1^2  inches  wide,  and  then  cut  into  oblong  pieces. 
Then  dip  in  chocolate  by  hand  or  enrober  machine. 

COUNTER  NOUGAT— FRENCH  STYLE 

Soak  over  night  14  ounces  of  egg  albumen  in  1  quart  of 
water.  Then  place  into  beater  with  2  Ibs.  of  special  nougat 
fondant  and  beat  up  very  light.  Then  cook  in  a  copper  kettle 
on  the  open  fire,  10  Ibs.  of  corn  syrup,  8  Ibs.  of  sugar,  with 

1  quart  of  water.     Cook  to  260  degrees,  then  pour  into 
beater  with  the  egg  albumen  and  beat  very  stiff. 

Now  cook  Part  2  in  copper  kettle  on  the  open  fire,  12  Ibs. 
of  sugar,  8  Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook 
to  265  degrees  in  warm  weather,  267  degrees  in  hot  weather 
and  263  degrees  in  cold  weather.  Pour  this  cooked  syrup 
into  the  beaten  batch,  then  add  2  Ibs.  ©f  Nuco  butter,  2  Ibs. 
of  short  fondant  cream,  1  ounce  of  salt,  1  ounce  of  vanilla 
flavor.  Then  add  2  Ibs.  of  Pistachio  nuts,  4  Ibs.  of  almonds, 

2  Ibs.  of  glazed  cherries.     Pour  into  trays  lined  with  wax 
paper  and  dusted  with  flour,  and  use  1  inch  rods,  then  dust 
the  top  of  the  batch  with  flour,  then  place  a  sheet  of  wax 
paper  on  top  of  the  batch,  then  press  the  batch  well  by 
placing  a  tray  on  top,  then  a  heavy  weight,  then  let  stand 
over  night.     Then  cut  into  strips  by  nougat  machine,  then, 
with  a  French  knife,  into  oblong  pieces.     Then,  when  dry 
pack  into  pails  or  boxes,  or  sell  over  the  counter. 

PECAN  NOUGAT  FOR  COUNTER 

Soak  over  night  14  ounces  of  egg  albumen  in  1  quart  of 
water.  Then  place  into  beater  with  2  Ibs.  of  special  nougat 
fondant  and  beat  up  very  light. 

Now  cook  10  Ibs.  of  corn  syrup  with  8  Ibs.  of  sugar,  1 
quart  of  water.  Cook  to  260  degrees,  then  pour  into  the 

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beaten  egg  albumen  and  beat  very  stiff. 

Now  cook  Part  2  in  a  copper  kettle  on  the  open  fire  12 
Ibs.  of  sugar,  8  Ibs.  of  corn  syrup,  with  1  quart  of  water. 
Cook  to  265  degrees,  then  pour  into  the  beaten  batch  and 
mix  thoroughly,  then  add  2  Ibs.  of  short  fondant  cream  and  2 
Ibs.  of  Nuco  butter  and  mix  well.  Then  add  6  Ibs  of  Pecan 
halves  or  pieces,  flavor  with  2  ounces  of  vanilla  and  1  ounce 
of  salt.  Then  pour  out  on  trays  lined  with  heavy  wax  paper 
that  is  dusted  with  flour,  then  sprinkle  the  top  of  the  batch 
with  pecan  halves,  then  place  a  sheet  of  wax  paper  on  top 
of  the  batch  and  press  with  a  heavy  weight,  then  let  stand 
until  next  day.  Then  cut  in  strips  on  nougat  machine,  then 
in  squares. 

COUNTER  FRUIT  NOUGAT 

Soak  over  night  14  ounces  of  egg  albumen  in  1  quart  of 
water.  Now  cook  on  open  fire  in  a  copper  kettle  10  Ibs.  of 
corn  syrup,  8  Ibs.  of  sugar,  with  1  quart  of  water.  Cook  to 
260  degrees,  then  beat  up  very  stiff  in  the  beaten  egg  albu- 
men. 

Now  cook  Part  2  in  a  copper  kettle  on  the  open  fire,  12 
Ibs.  of  sugar,  8  Ibs.  of  corn  syrup,  with  1  y*  quarts  of  water. 
Cook  to  265  degrees,  then  pour  this  cooked  syrup  into  the 
beaten  batch  and  mix  thoroughly,  then  add  2  Ibs.  of  short 
fondant  cream  and  2  Ibs.  of  Nuco  butter  and  mix  well  into 
the  batch,  then  add  3  Ibs.  of  pineapple  pieces,  3  Ibs.  of 
glazed  cherries  and  2  Ibs.  of  figs  that  are  cut  up  into  small 
pieces,  then  flavor  with  1  ounce  of  vanilla  flavor.  Then  pour 
out  on  trays  lined  with  heavy  wax  paper  dusted  with  flour, 
and  use  1  inch  rods  on  the  trays,  then  place  a  sheet  of  wax 
paper  on  top  of  the  batch,  then  a  tray,  and  press  well  with  a 
heavy  weight,  then  let  stand  over  night.  Then  cut  by  nougat 
machine  in  strips,  then  by  French  knife. 
POINTER  THAT  SHOULD  BE  KEPT  IN  MIND 
WHEN  MAKING  NOUGAT 

When  only  making  one  batch  at  a  time,  use  1  to  2  cases 

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of  chocolate  to  press  down  the  nougat,  or  some  heavy  iron 
rods.  When  the  nougat  is  not  pressed  well  it  will  be  very 
hard  to  cut  on  the  nougat  machine,  and  in  filling  the  trays 
the  nougat  should  be  filled  up  above  the  rods  on  the  trays, 
so  that  the  nougat  will  get  a  chance  to  settle  down  when  the 
weight  is  placed  on  the  batch. 

WRAPPED  NOUGAT 

Soak  over  night  1  Ib.  of  egg  albumen  in  1  quart  of  water. 
Then  place  into  beater  with  2  Ibs.  of  special  nougat  fondant 
and  beat  very  light. 

Cook  on  the  open  fire  in  a  copper  kettle,  12  Ibs.  of  corn 
syrup,  8  Ibs.  of  sugar,  1  quart  of  water.  Cook  to  260  de- 
grees,, then  pour  this  cooked  syrup  into  the  beaten  egg  al- 
bumen and  beat  the  batch  up  very  stiff. 

Now  then,  cook  Part  2  in  a  copper  kettle  on  the  open  fire, 
14  Ibs.  of  corn  syrup,  9  Ibs.  of  sugar,  1  quart  of  water. 
Cook  to  262  degrees,  then  pour  this  cooked  syrup  into  the 
beaten  batch  and  mix  thoroughly,  then  add  2  Ibs.  of  Nuco 
butter,  1  Ib.  of  flour  and  2  ounces  of  vanilla  flavor,  and  mix 
thoroughly,  then  add  2  Ibs.  of  cherry  pieces,  2  Ibs.  of  al- 
monds, 2  Ibs.  of  pineapple  pieces.  Pour  out  on  trays  lined 
with  Kraft  paper  dusted  with  flour,  and  use  1 1/>  inch  rods  on 
the  trays,  then  let  stand  over  night,  then  wet  the  paper  with 
a  wet  cloth,  then  the  paper  will  peel  off.  Then  dust  heavy 
with  starch,  then  cut  in  strips  on  nougat  machine,  then  in 
oblong  pieces  on  the  caramel  cutting  machine.  Then  wrap 
in  printed  wax  papers. 

For  Spice  Wrapped  Nougat,  use  7  Ibs.  of  spice  gum  drops, 
assorted. 

For  Peanut  Wrapped  Nougat,  use  8  Ibs.  of  roasted  Span- 
ish No.  1  peanuts. 

For  French  Style  Wrapped  Nougat,  cut  some  chocolate 
caramels  up  on  the  caramel  machine  in  small  squares,  then, 

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after  the  batch  is  ready  to  be  poured  out  on  the  trays,  add 

8  Ibs.  of  the  chocolate  caramels  and  only  mix  through,  then 

pour  out  on  trays  and  finish  the  same  as  for  wrapped  nougat. 

CHOCOLATE  CARAMEL  FOR  WRAPPED 

NOUGAT 

Cook  in  steam  stirring  kettle  7  Ibs.  of  corn  syrup,  5  Ibs. 
of  sugar,  5  Ibs.  of  condensed  milk,  1  Ib.  of  Nuco  butter. 
Then  cook  to  a  soft  ball  when  tried  in  cold  water,  then  add 
2  Ibs.  of  cocoa  powder  of  liquor  chocolate.  Then  finish 
cooking  the  batch  to  a  stiff  ball,  when  tried  in  cold  water; 
then  add  1  ounce  of  vanilla  and  1  ounce  of  salt.  Then  pour 
out  on  a  greased  cold  slab.  When  cold  cut  into  small 
squares;  then  use  for  the  nougat. 

GUM  WORK  SPECIALTIES 

In  the  manufacture  of  gum  work  specialties  of  all  kinds, 
to  turn  out  this  work  successfully  all  of  this  class  of  work 
should  be  cooked  by  steam  jacket  stirring  kettle;  also  de- 
positing machines  for  depositing  the  gum  work  in  the  starch. 
You  should  also  have  the  starch  bucks  for  brushing  the 
starch  from  the  gum  work.  You  should  have  the  automatic 
lifting  truck  for  trucking  the  starch  trays  to  and  from  the 
depositor  to  the  drying  room. 

The  manufacturer  who  intends  to  manufacture  gum 
work  must  have  a  drying  room  that  is  heated  by  steam  coils, 
to  keep  the  starch  warm  as  well  as  for  drying  up  the  gum 
work  while  casted  in  starch,  as  most  of  the  gum  work  must 
be  left  to  dry  in  the  drying  room  for  at  least  5  days.  Gum 
work  that  is  casted  in  cold  starch  will  not  be  fit  for  sale  and 
will  have  to  be  worked  over  again  in  very  small  quantities 
added  to  a  fresh  batch  of  gum  work. 

There  are  two  different  kinds  of  gum  work  casted  in 
starch.  One  is  called  the  soft  gums  and  the  other  the  hard 
gums.  At  the  present  time  the  soft  gums  are  finding  the 
most  ready  sale  with  the  jobbing  trade,  as  well  as  the  public, 
but  to  make  this  Candy  Teacher  complete  I  will  cover  the 
work  thoroughly  on  the  soft  and  hard  gums. 

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The  Soft  Gums  are  made  by  cooking  pearl  starch  with 
water,  sugar  and  corn  syrup,  and  different  flavors;  then 
placed  in  the  drying  room  for  5  days  with  a  temperature  of 
120  degrees  in  the  drying  room.  Then  after  5  days  of 
drying  they  are  taken  from  the  starch,  then  sanded  with 
sugar,  then  some  are  finished  by  placing  them  in  a  crystal 
syrup  at  34  degrees. 

The  Hard  Gums  are  made  by  using  gum  arabic  dissolved 
in  water;  then  sugar  and  corn  syrup  is  cooked  to  at  least 
270  -degrees;  then  the  water  is  evaporated  in  the  steam 
kettle  or  vacuum  pan,  then  deposited  in  hot  starch  and  left 
in  the  drying  room  for  5  days  at  a  temperature  of  120  de- 
grees. 

GUM  WORK  SPECIALTIES 


Steam  Jacket  Gum  Cooking  Kettle.     Thomas  Mills  Bros., 

Philadelphia,  Pa. 

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Apell's  Up-to-Date  Candy  Teacher 

CRYSTALIZED  GUM  STRINGS  FOR  BOX  GOODS 

Cook  in  steam  jacket  gum  stirring  kettle.  Dissolve  21 
Ibs.  of  Pearl  cooking  starch  in  10  gallons  of  water,  then 
add  \]/2  ounces  of  citric  acid  to  the  dissolved  starch.  Al- 
ways dissolve  the  Pearl  starch  in  a  tin  tub,  then  add  the 
citric  acid  and  thoroughly  mix;  then,  before  placing  the 
dissolved  starch  in  the  batch,  the  starch  water  should  be 
strained  through  a  fine  sieve.  Now  cook  in  the  gum  kettle 
100  Ibs.  of  corn  syrup,  75  Ibs.  of  sugar,  with  4  gallons  of 
water;  then  turn  on  the  steam  on  the  gum  kettle  and  start 
to  cook  the  batch;  then,  when  the  batch  comes  to  a  boil,  add 
the  dissolved  Pearl  starch  slowly,  so  that 'the  batch  does 
not  boil  over  the  kettle;  then  finish  cooking  the  batch  of 
gum  until  the  gum  falls  in  a  sheet  from  a  paddle  or  palette 
knife.  Then,  when  the  batch  falls  in  a  sheet  from  the 
palette  knife,  color  the  batch  in  the  different  colors  that  you 
are  going  to  have,  and  flavors. 

For  clear  color,  flavor  the  batch  with  2  ounces  of  oil  of 
lemon  flavor.  For  pink  color,  flavor  the  batch  with  2  ounces 
of  wintergreen. 

For  orange  color,  flavor  with  2  ounces  of  orange. 

For  green  color,  flavor  with  2  ounces  of  oil  of  pepper- 
mint. 

For  lavender  color,  flavor  with  1  ounce  of  extract  of 
violet. 

Then  draw  the  batch  from  the  cooking  kettle  and  pour  in 
hopper  on  the  depositing  machine,  then  cast  in  stick  shape 
mould,  then,  as  fast  as  the  trays  are  filled,  have  them 
trucked  into  the  drying  room  to  be  left  in  there  for  5  days, 
to  dry  out. 

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THE  MOGUL  MACHINE 


A  pell's  Up-to-Date  Candy  Teacher 

This  machine  is  used  in  all  the  up-to-date  houses  for  gum 
work  and  cream  mixtures  of  all  kinds. 

The  Mogul  is  used  for  cleaning  the  candy,  refilling  and 
leveling  the  starch  trays  and  moulding  and  casting  the  goods. 

In  operating  the  Mogul,  full  starch  trays  are  placed  in  the 
iron  rack  in  a  pile.  The  endless  link  belt  removes  the  bot- 
tom tray,  dumps  it,  turns  it  right  side  up  again,  and  conveys 
it  under  an  avalanche  of  starch,  whence  it  passes  under  a 
leveling .  device,  which  removes  the  surplus  starch  and 
smooths  the  tray  ready  for  printing.  The  tray  then  passes 
to  the  printer,  where  it  is  moulded  accurately.  From  the 
printer  it  passes  to  the  depositor,  where  the  trays  are  filled 
with  gum  work  or  cream  mixtures.  All  sizes  and  shapes 
may  be  used  with  extra  pump  bars  for  the  depositor.  \ 

The  Mogul  has  a  capacity  of  from  5  to  8  tons  of  candy 
per  day,  depending  on  the  size  of  the  gum  work. 

After  leaving  the  depositor  the  trays  of  molded  candy 
are  set  in  the  drying  room  to  dry;  then,  when  they  are  ready 
to  be  taken  out  from  the  starch,  they  are  replaced  on  the 
feed  end  of  the  Mogul  and  the  operation  above  described 
is  repeated. 


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Apell's  Up-to-Date  Candy  Teacher 


Automatic  Lifting  Truck.     National  Equipment  Co., 
Springfield,  Mass. 

The  use  and  advantages  of  this  truck  will  be  readily  seen 
by  a  glance  at  the  accompanying  half-tone,  for  lifting  and 


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Apell's  Up-to-Date  Candy  Teacher 

trucking  the  filled  starch  trays  from  one  part  of  the  room  to 
the  other.  In  operation  the  truck  is  placed  against  a  pile 
of  starch  trays,  the  lever  is  raised,  automatically  opening 
the  clutch,  the  truck  being  in  position,  the  lever  is  lowered, 
which  closes  the  clutch  and  raises  the  load  from  the  floor. 
It  may  now  be  wheeled  where  desired.  To  release  the  load 
the  lever  is  raised,  automatically  releasing  the  clutch  and 
lowering  the  trays  to  the  floor. 

CRYSTALLIZED  ASSORTED  JELLIES 

Cook  in  gum  kettle  100  Ibs.  of  corn  syrup,  100  Ibs.  of 
sugar,  5  gallons  of  water.  'Cook  to  a  boil  and  then  add  24 
Ibs.  of  Pearl  starch  dissolved  in  1 1  gallons  of  water,  and 
2  ounces  of  citric  acid.  Then  pour  this  dissolved  starch 
water  into  the  cooking  batch  very  slowly.  Then  cook  the 
batch  until  it  falls  in  small  sheets  from  a  paddle  or  palette 
knife.  Then  add  the  different  colors  and  flavors.  Then 
cast  by  depositor  machine  in  hot  starch.  Let  dry  for  5 
days  in  drying  room. 

For  assorted  jellies,  make  strawberry,  lemon,  orange  and 
wintergreen.  After  the  gum  work  is  dry  enough  they 
should  be  taken  out  of  the  starch  and  brushed  well  by  ma- 
chine; then  they  should  be  given  a  coating  of  dissolved 
gum  arabic,  then  sanded  with  sugar.  Then  they  must  be 
left  to  dry  over  night,  then  next  day  they  aic  ready  to  be 
crystalized  in  syrup  at  33^  degrees.  Then  spread  out  on 
the  tables  to  dry  off.  When  they  come  from  the  crystal 
they  are  ready  to  be  packed  in  5-lb  boxes. 

IMPERIAL  GUMS  FOR  BOX  GOODS 

Cook  in  gum  kettle.    Place  in  the  kettle  1  Ib.  of  Jap  gela- 
tine with  3>^   gallons  of  water.     Turn  on  the  steam  and 
.  thoroughly  dissolve  the  Jap  gelatine,  then  strain  through  a 
fine  sieve.    After  the  batch  is  strained  add  23  Ibs.  of  sugar, 

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Apell's  Up-to-Date  Candy  Teacher 

25  Ibs.  of  corn  syrup  and  cook  the  batch  until  it  strings  from 
a  paddle  or  palette  knife.  As  this  is  jelly  work,  it  must  not 
be  cooked  to  a  sheet  like  gum  work,  only  so  that  it  will 
hang  in  fine  strings  when  you  dip  the  paddle  into  the  batch, 
then  pour  out  in  tin  tub. 

Now  cook  the  gum  part  in  gum  kettle,  40  Ibs.  of  corn 
syrup,  25  Ibs.  of  sugar,  with  1  gallon  of  water.  Cook  to 
a  boil,  then  add  8  Ibs.  of  Pearl  starch  dissolved  in  4  gal- 
lons of  water,  and  1  ounce  of  citric  acid;  then  pour  the  dis- 
solved starch  into  the  batch  that  is  cooking,  and  finish 
cooking  the  batch  until  it  drops  in  small  sheets  from  a 
palette  knife,  then  turn  off  the  steam  and  add  the  batch  of 
jelly  that  is  in  the  tin  tub,  then  turn  on  the  steam  and  mix 
thoroughly  only,  then  turn  the  steam  off  from  the  kettle  and 
flavor  the  batch.  Make  these  in  assorted  colors  and  fla- 
vors, then  pour  into  depositor  and  cast  in  hot  starch.  Then 
let  stand  in  dry  room  for  5  days,  the  temperature  around 
120  degrees.  Then,  when  dry,  take  out  and  sand  with  dis- 
solved gum  arabic  and  sugar.  Then,  when  dry,  crystalize 
in  33 1/2  degrees  crystal  syrup. 

ORANGE  GUM  DROPS  CRYSTALIZED  FOR  BOX 

GOODS 

Cook  in  gum  kettle  100  Ibs.  of  corn  syrup,  90  Ibs.  of 
sugar,  with  4  gallons  of  water.  Cook  to  a  boil,  then  add 
24  Ibs.  of  Pearl  starch  dissolved  in  12  gallons  of  water,  and 
2  ounces  of  citric  acid.  Then  pour  this  dissolved  starch 
into  the  batch  that  is  cooking,  and  cook  until  the  batch 
drops  in  small  sheets  from  the  palette  knife,  then  turn  off 
the  steam  and  flavor  with  3  ounces  of  oil  of  orange  and 
color  the  batch  a  light  orange  color;  then  pour  in  depositor 
and  cast.  Place  in  dry  room  for  5  days  at  120  degrees,  then, 
when  dry,  crystalize  in  33*/2  syrup. 

They  must  be  sanded  with  gum  arabic  and  sugar  and 

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thoroughly  dry  before  placed  in  crystal. 

All  gum  work,  when  crystallized  too  damp,  will  blister 
after  they  are  dry,  so  you  must  be  sure,  before  placing  gum 
work  in  crystal,  that  the  goods  are  dry,  to  get  a  fine  crystal. 

LEMON  AND  ORANGE  GUMS  SANDED 

100  Ibs.  of  corn  syrup,  70  Ibs.  of  sugar,  4  gallons  of 
water.  Cook  to  a  boil  and  then  add  21  Ibs.  of  Pearl 
starch  dissolved  in  10  gallons  of  water  with  2  ounces  of 
citric  acid,  then  pour  in  the  batch  that  is  cooking  and  finish 
cooking  until  the  batch  drops  in  sheets  from  the  palette 
knife.  Then  turn  off  the  steam  and  color  the  batch  and 
flavor.  Then  cast  by  depositor,  then  let  stand  in  dry  room 
5  days.  Then  dissolve  some  gum  arabic  in  water  and  sand 
with  granulated  sugar.  Use  the  revolving  pan  for  sanding 
the  goods. 

For  lemon  batch,  use  3  ounces  of  oil  of  lemon,  and  color 
a  light  yellow  color. 

For  orange,  color  a  light  orange  and  flavor  with  3 
ounces  of  oil  of  orange  flavor. 

ASSORTED  FRUIT  PASTE 

Cook  in  steam  stirring  kettle  50  Ibs.  of  sugar,  15  Ibs.  of 
corn  syrup,  3  gallons  of  water.  Cook  to  a  boil,  then  add 
10  Ibs.  of  Pearl  starch  dissolved  in  4  gallons  of  water  and 
2  ounces  of  citric  acid.^  Then  pour  this  dissolved  starch 
into  your  boiling  batch  and  cook  the  batch  until  the  paste 
drops  in  a  sheet  from  the  paddle  or  a  palette  knife.  Then 
make  assorted  fruit  paste  in  lemon  flavor,  orange  flavor  and 
color  the  batch  a  light  orange  color,  raspberry  flavor  and 
color  a  red  fruit  color,  and  mint  flavor  and  color  the  batch 
a  light  green  color. 

ASSORTED  FRUIT  PASTE 
Pure  Sugar  Fruit  Paste. — Cook  in  stirring  kettle  50  Ibs. 

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Apell's  Up-to-Date  Candy  Teacher 

of  sugar,  2  ounces  of  cream  of  tartar,  with  3  gallons  of 
water.  Cook  to  a  boil,  then  add  8  Ibs.  of  Pearl  starch  and 
2  ounces  of  citric  acid  dissolved  in  4  gallons  of  water  and 
add  the  dissolved  Pearl  starch  slowly  to  the  boiling  batch. 
Then  cook  the  batch  till  it  drops  in  a  sheet  when  you  dip 
the  paddle  into  the  paste,  or  till  it  drops  in  a  sheet  from  a 
palette  knife;  then  your  batch  is  cooked.  Then  add  the 
flavors  and  colors  for  the  different  kinds  of  paste  made. 
Pour  out  on  trays  with  five-eighths  inch  rods  and  have  the 
trays  lined  with  paper,  then  let  stand  for  3  days,  then  take 
the  paper  off  and  let  dry  in  starch  for  1  day;  then  cut  in 
squares  and  throw  in  powder  sugar  and  starch.  Use  two- 
thirds  powder  sugar  and  one-third  starch,  then  let  lay  in  the 
powder  sugar  and  starch  over  night,  then  pack  in  tin  boxes 
that  will  hold  5  Ibs.  of  paste.  In  packing  the  paste  dust 
each  layer  heavy  with  the  powder  sugar  and  starch  and  a 
sheet  of  heavy  wax  paper  between  each  layer. 

CANDY  GUM  FIGS 

Cook  in  gum  kettle  100  Ibs.  of  corn  syrup,  70  Ibs  of 
sugar,  with  4  gallons  of  water.  Cook  to  a  boil,  then  add  21 
Ibs.  of  Pearl  starch  dissolved  in  10  gallons  of  water,  with 
2  ounces  of  citric  acid.  Then  pour  the  disolved  starch 
in  the  batch  that  is  cooking,  and  finish  cooking  until  it  drops 
in  small  sheets  from  the  palette  knife,  then  add  10  Ibs.  of 
figs  ground  up  very  fine  through  a  food  chopper,  and  thor- 
oughly cook  the  figs  in  the  batch.  Then  cast  by  depositor 
in  mould  shape  of  a  fig,  then  place  in  dry  room  for  5  days, 
then  take,  out  of  starch  and  sand  with  granulated  sugar. 
Then,  when  dry,  pack  in  flat  wooden  cases,  with  a  few 
green  leaves  between  each  layer  of  figs,  which  will  make 
the  package  show  up  well. 

CANDY  GUM  RASPBERRIES 

Cook  in  gum  kettle  90  Ibs.  of  corn  syrup,  70  Ibs.  of  sugar 

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with  3  gallons  of  water.  Cook  to  a  boil  and  then  add  20 
Ibs.  of  Pearl  starch  dissolved  in  10  gallons  of  water,  with 
2  ounces  of  citric  acid.  Then  pour  in  the  batch  and  finish 
cooking  until  the  batch  drops  in  small  sheets  from  the 
palette  knife.  Then  color  with  a  little  .red  and  black  color 
to  give  the  berry  the  natural  color  when  cast  in  starch. 
Then  cast  by  depositor  and  place  in  dry  room  for  5  days. 
Then,  when  dry,  sand  them  with  gum  arabic  and  granu- 
lated sugar.  When  dry  pack  in  cases  with  containers  of 
small  berry  boxes. 

CANDY  PINEAPPLE  FINGERS 

Cook  in  gum  kettle  80  Ibs.  of  sugar,  50  Ibs.  of  corn 
syrup,  with  4  gallons  of  water.  Cook  to  a  boil,  then  add  17 
Ibs.  of  Pearl  starch  dissolved  in  7  gallons  of  water,  with  2 
ounces  of  citric  acid.  Then  pour  into  the  batch  that  is 
cooking  and  finish  cooking  the  batch  until  it  drops  in  small 
sheets  from  the  palette  knife,  then  add  1  gallon  of  pine- 
apple fruit  ground  very  fine.  Then  cook  the  batch  so  that 
it  drops  in  sheets  from  the  knife.  Then  pour  in  depositor 
machine  and  cast  in  small  bar  shape  mould.  Place  in  dry 
room  for  5  days,  then  take  out  and  sand  with  granulated 
sugar,  then  crystalize,  then  pack  in  5  Ib  boxes. 

TROPICAL  GUMS  FOR  PAIL  MIX 

Cook  in  gum  kettle  100  Ibs.  of  corn  syrup,  50  Ibs  of  sugar, 
with  4  gallons  of  water.  Cook  to  a  boil,  then  add  18  Ibs.  of 
Pearl  starch  dissolved  in  8  gallons  of  water,  with  l*/2 
ounces  of  citric  acid,  and  finish  cooking  the  batch  until  it 
drops  in  small  sheets  from  the  knife.  Then  make  these 
gums  in  different  colors  and  flavors  and  cast  by  depositor 
in  moulds  of  different  designs. 

Make  clear,  orange,  red  and  green  colors,  flavor  clear 
with  lemon,  orange,  with  orange  flavor,  red  with  anise  flavor, 

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Apell's  Up-to-Date  Candy  Teacher 

and  green  with  wintergreen.     Leave  in  starch  for  5  days 
and  sand  in  granulated  sugar. 

0 

DAINTY  MINT  GUMS  FOR  PACKAGE  GOODS 

Cook  in  gum  kettle  80  Ibs.  of  corn  syrup,  60  Ibs.  of 
sugar,  with  4  gallons  of  water.  Cook  to  a  boil,  then  add 
17  Ibs.  of  Pearl  starch  in  7  gallons  of  water,  with  \l/2 
ounces  of  citric  acid  and  finish  cooking  the  batch  until  it 
drops  in  a  sheet  from  a  palette  knife.  Then  flavor  with  2 
ounces  of  oil  of  mint  and  color  a  light  green  color.  Then 
pour  into  depositor  machine  and  cast  in  a  small  drop  shape. 
Then  place  in  dry  room  for  5  days.  Then  sand  them  with 
gum  arabic  and  granulated  sugar,  when  dry.  Next  day 
crystallize  them  in  crystal  at  33 1/2  syrup. 

SANDED  A.  B.  GUM  DROPS 

Cook  in  gum  kettle  100  Ibs.  of  corn  syrup,  20  Ibs  of 
sugar,  with  3  gallons  of  water.  Cook  to  a  boil  and  then  add 
15  Ibs.  of  Pearl  starch  with  7  gallons  of  water,  1  ounce  of 
citric  acid,  and  cook  until  the  batch  drops  in  small  sheets 
from  the  palette  knife,  then  add  the  different  colors  and 
flavors  and  cast  in  drop  shape  moulds.  Make  clear  lemon 
flavor,  red  anise  flavor,  orange  orange  flavor,  green  win- 
tergreen flavor. 

Cast  by  depositor  and  let  stand  in  dry  room  for  5  days, 
so  that  they  are  thoroughly  dry,  then  take  out  and  sand 
them  with  gum  arabic  and  granulated  sugar.  Pack  in  pails 
and  barrels  for  mixed  candy. 

GUM  CENTERS  FOR  THE  REVOLVING  PAN 

Cook  by  gum  kettle  100  Ibs.  of  corn  syrup,  25  Ibs  of  sugar 
with  2  gallons  of  water.  Cook  to  a  boil,  then  add  14  Ibs. 
of  Pearl  starch,  dissolved  in  8  gallons  of  water,  with  \y2 
ounces  of  citric  acid,  and  finish  cooking  the  batch  until  it 

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Apell's  Up-to-Date  Candy  Teacher 

drops  in  small  sheets  from  the  palette  knife.  Then  flavor 
with  1  ounce  of  oil  of  lemon  and  cast  in  small  bean  shape 
by  the  depositor  machine.  Then  let  stand  in  dry  room  for 
5  days.  Then,  when  they  are  taken  out  from  the  starch 
that  is  hot,  they  should  be  put  into  cold  starch,  so  that  they 
will  keep  their  shape,  and  leave  in  the  cold  starch  over  night. 
Then  run  through  the  starch  buck.  Then  they  are  ready  to' 
be  run  up  in  the  pans,  and  they  should  be  given  a  wetting 
with  gum  and  sugar  so  that  they  will  not  stick  together. 

EXTRA  FINE  JELLY  BEAN   CENTER 

Cook  in  gum  kettle.  Disolve  1  Ib.  of  Jap  gelatine  in  4 
gallons  of  water  and  cook  the  gelatine  so  that  the  Jap 
gelatine  is  thoroughly  dissolved.  Then  strain  through  a 
fine  sieve. 

Now  place  in  the  gum  kettle  and  add  35  Ibs.  of  sugar, 
25  Ibs.  of  corn  syrup,  and  cook  until  the  batch  strings  only. 
Then  pour  out  in  the  tin  tub.  Now  cook  in  gum  kettle  70  Ibs. 
of  corn  syrup,  30  Ibs.  of  sugar  with  2  gallons  of  water,  and 
cook  to  a  boil,  and  then  add  14  Ibs.  of  Pearl  starch,  dis- 
solved in  6  gallons  of  water,  with  1  ounce  of  citric  acid,  and 
finish  cooking  until  the  batch  drops  in  small  sheets  from  the 
palette  knife.  Then  turn  off  the  steam  and  pour  the  batch 
that  is  in  the  tin  tub  into  the  gum  batch  and  mix  thoroughly, 
with  the  steam  turned  on  while  mixing  the  two  batches. 
Then  turn  off  the  steam  from  the  kettle  and  flavor  with  1 
ounce  of  oil  of  lemon.  Then  pour  into  depositor  machine 
and  cast  in  small  bean-shaped  moulds.  Then  place  in  dry 
room  for  5  days.  Then  take  out  of  starch  and  place  in 
cold  starch  over  night,  then  run  the  gums  through  the  starch 
buck  again,  so  that  they  are  thoroughly  cleaned.  Then 
give  them  a  wetting  with  dissolved  gum  arabic,  and  then 
granulated  sugar.  Then  they  are  ready  to  be  run  up  in 
the  pans  in  different  flavors  and  colors. 

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Apell's  Up-to-Date  Candy  Teacher 

APRICOT  GUM  CENTERS  FOR  PANS 

Cook  in  gum  kettle  75  Ibs.  of  corn  syrup,  75  Ibs  of 
sugar,  with  4  gallons  of  water.  Cook  to  a  boil  and  then 
add  18  Ibs.  of  Pearl  starch  dissolved  in  8  gallons  of  water 
with  3  ounces  of  citric  acid,  and  cook  the  batch  until  it  drops 
in  small  sheets  from  the  palette  knife.  Then  add  10  Ibs. 
of  apricot  pulp  that  is  rubbed  through  a  sieve,  and  cook  the 
batch  until  it  drops  in  sheets  from  the  knife.  Then  pour 
into  depositor  machine  and  cast  in  round  drop  shape  mould. 
Then  place  in  dry  room  for  5  days,  then,  when  dry,  take 
out  and  run  in  the  pans  and  finish  in  an  apricot  color. 

CANDY  GUM  CHERRIES 

Cook  in  gum  kettle  60  Ibs.  of  corn  syrup,  40  Ibs.  of 
sugar,  with  3  gallons  of  water.  Then  cook  to  a  boil  and 
then  add  14  Ibs.  of  Pearl  starch  dissolved  in  6  gallons  of 
water  with  lj^  ounces  of  citric  acid,  and  cook  the  batch 
until  it  drops  in  sheets  from  the  palette  knife.  Then  add  1 
gallon  of  crushed  cherries  that  are  rubbed  through  a  sieve. 
Then  cook  until  the  batch  drops  in  sheets  from  the  knife. 
Then  color  the  batch  a  light  red  and  pour  in  depositor  ma- 
chine and  cast  in  small  round  shape  moulds.  Then  place 
in  the  dry  room  for  5  days.  Then,  when  dry,  take  out  and 
run  up  in  pans  and  finish  a  red  color.  Then  pack  in  cases 
with  small  berry  boxes  and  a  few  green  leaves  on  each 
berry  box.  Sold  to  the  jobbing  trade. 

LICORICE  GUM  CUBES 

Cook  in  gum  kettle  60  Ibs.  of  corn  syrup,  40  Ibs.  of  sugar, 
with  3  gallons  of  water.  Then  cook  the  batch  to  a  boil, 
then  add  12  Ibs.  of  Pearl  starch,  with  5  gallons  of  water 
with  1  ounce  of  citric  acid.  Always  dissolve  the  starch 
and  the  acid  in  the  water  before  adding  to  the  cooked 
batch.  Then  cook  the  batch  until  it  drops  in  small  sheets 

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from  the  palette  knife.  Then  add  1  Ib.  of  powder  licorice 
and  color  the  batch  a  black  color  with  Velvetine  black. 
Then  add  2  ounces  of  anise  flavor.  Then  pour  in  depositor 
and  cast  in  small  square  moulds.  Then  place  in  dry  room 
for  5  days  to  dry.  Then,  when  dry,  run  them  up  in  the 
pans  and  finish  in  a  black  color. 

JELLY  GUM  EGGS  FOR  EASTER  ASSORTMENT 

Cook  in  gum  kettle  70  Ibs.  of  corn  syrup,  30  Ibs.  of  sugar, 
with  3  gallons  of  water.  Cook  to  a  boil,  then  add  12  Ibs. 
of  Pearl  starch  dissolved  in  5  gallons  of  water,  with  1 
ounce  of  citric  acid,  then  pour  into  the  batch  and  finish  cook- 
ing the  batch  until  it  drops  in  small  sheets,  then  pour  into 
depositor  and  cast  into  small  egg  shape  moulds, 

As  soon  as  the  batch  is  cooked  add  1  ounce  of  oil  of  lemon 
flavor,  before  pouring  into  the  depositor.  Then  place  in 
dry  room  after  they  are  casted  in  starch,  and  let  dry  for 
5  days.  Then,  when  dry,  take  out  of  the  starch  and  run  up 
in  the  pans  and  finish  in  white,  red,  yellow,  green  and 
orange.  For  the  white  flavor  mint,  yellow  flavor  lemon,  for 
the  red  flavor  anise,  for  the  orange  flavor  orange  flavor. 

JAP  JELLY   EGGS   FOR   EASTER  ASSORTMENT 

Cook  in  gum  kettle.  Soak  2  Ibs.  of  Jap  gelatine  in  8  gal- 
lons of  water  for  1  hour,  then  place  in  cooking  kettle  and 
cook  the  gelatine  until  thoroughly  dissolved,  then  add  60 
Ibs.  of  sugar  and  40  Ibs.  of  corn  syrup  and  cook  the  batch 
until  it  strings  from  the  palette  knife,  then  turn  off  the  steam 
and  flavor  with  1  ounce  of  oil  of  lemon.  Then  pour  out  in 
a  tin  tub  and  let  stand  until  it  is  only  lukewarm.  Then  pour 
into  depositor  and  cast  in  small  egg  shape  moulds.  Let 
stand  over  night  only.  Do  not  place  this  Jap  jelly  work  in 
the  dry  room,  or  the  jelly  will  not  set.  Then,  next  day,  take 
out  of  starch  and  run  up  in  the  pans  in  different  flavors  and 
colors. 

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JELLY  CENTER  FOR  CUPID  MIX 

Cook  in  gum  kettle.  Soak  2  Ibs.  of  Jap  gelatine  in  8  gal- 
lons of  water  for  1  hour.  Then  place  in  cooking  kettle  and 
cook  until  the  gelatine  is  dissolved,  then  add  60  Ibs.  of 
sugar  and  40  Ibs.  of  corn  syrup  and  cook  the  batch  until  it 
strings  from  the  palette  knife.  Then  pour  out  in  tin  tubs, 
then  let  partly  cool,  then  add  1  ounce  of  oil  of  lemon,  and 
when  cool  enough  pour  in  depositor  and  cast  in  very  small 
oblong  moulds.  Then  let  stand  over  night,  and  then  take 
out  and  give  the  centers  a  wetting  with  gum  arabic  and 
granulated  sugar.  Then,  when  dry,  run  up  in  the  pans  in 
different  flavors  and  colors. 

RASPBERRY  JELLIES 

Cook  in  gum  kettle.  Soak  2  Ibs.  of  Jap  gelatine  in  8  gal- 
lons of  water  for  1  hour.  Then  place  in  cooking  kettle  and 
cook  until  the  gelatine  is  dissolved.  Then  add  60  Ibs.  of 
sugar  and  40  Ibs.  of  corn  syrup  and  cook  until  the  batch 
strings  from  the  palette  knife,  then  pour  out  in  tin  tub 
to  cool.  Now,  while  this  batch  is  cooling,  cook  in  gum 
kettle  1  gallon  of  Spanish  apricot  pulp  and  1  gallon  of 
crushed  raspberries  that  have  been  rubbed  through  a  sieve, 
with  12  Ibs.  of  sugar  and  4  Ibs.  of  corn  syrup.  Cook  to  a 
thick  jam.  Then  pour  this  batch  into  the  Jap  gelatine  batch 
in  the  tub  and  mix  thoroughly,  then  add  2  ounces  of  rasp- 
berry flavor,  and  just  before  the  batch  is  ready  to  be 
poured  into  the  depositor  add  2  ounces  of  citric  acid. 
Then  color  with  a  red  and  lavender  to  make  the  raspberry 
look  the  natural  color.  Then  let  stand  in  starch  over  night. 
Then  take  out  and  give  the  centers  a  wetting  with  gum 
arabic  and  granulated  sugar  dissolved.  Then,  when  dry, 
pack  in  small  berry  boxes,  with  some  green  leaves.  Cast 
in  a  raspberry  shape  mould,  not  too  large  a  shape  mould. 

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STRAWBERRY  JELLIES 

Make  the  Jap  jelly  batch  the  same  as  the  raspberry  batch. 
Then  for  the  fruit  add  1  gallon  of  crushed  strawberries 
and  one  gallon  of  Spanish  apricot  pulp  run  through  a  sieve. 
Then  cook  12  Ibs.  of  sugar  and  4  Ibs  of  corn  syrup  and  cook 
to  a  jam.  Then  color  the  batch  a  light  red  and  flavor  with 
2  ounces  of  strawberry  flavor. 

Deposit  in  a  strawberry  shape  mould  and  then,  when 
taken  out  of  the  starch,  give  them  a  wetting  with  gum 
arabic  and  granulated  sugar.  Let  dry  over  night,  then  pack 
in  small  berry  boxes,  and  use  a  few  stems  or  green  leaves 
on  each  box. 

APRICOT  JELLIES  FOR  FANCY  BOXES 

Cook  in  gum  kettle.  Soak  1  Ib.  of  Jap  gelatine  in  4  gal- 
lons of  water  1  hour.  Then  place  in  the  cooking  kettle  and 
cook  until  the  gelatine  is  dissolved.  Then  add  30  Ibs.  of 
sugar  and  20  Ibs.-  of  corn  syrup  and  cook  until  it  strings 
from  the  palette  knife.  Then  pour  out  in  tin  tub  to  cool. 
Now  while  this  batch  is  cooling  cook  in  gum  kettle  1  gallon 
of  Spanish  apricot  pulp  that  is  rubbed  through  a  sieve,  with 
5  Ibs.  of  sugar  and  3  Ibs.  of  corn  syrup,  and  cook  until  it 
falls  in  sheets  from  the  paddle,  or  cook  it  until  it  is  a  jam. 
Then  pour  this  batch  into  the  Jap  gelatine  batch  and  mix 
thoroughly.  Then,  when  the  batch  is  cool  enough  to  cast, 
add  2  ounces  of  citric  acid  and  mix  thoroughly.  Then  cast 
in  an  apricot  shape,  and  let  stand  in  starch  over  night.  Then 
take  out  from  the  starch  and  have  the  girls  stick  the  two 
halves  together.  Then  put  in  trays,  then  sand  them  with 
gum  arabic  and  granulated  sugar. 

The  apricot  can  be  glazed  by  putting  the  apricots  in  a 
gelatine  water  that  is  lukewarm,  that  will  take  all  the  starch 
from  the  apricot  jelly  centers,  and  when  placed  out  on  trays 
to  dry  they  will  have  a  very  pretty  gloss.  They  must  be 

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placed  on  wire  screen  trays  when  they  are  washed  in  the 
warm  gelatine  water,  then  placed  on  trays  to  dry  over  night. 
Then  have  girls  stick  stems  in  the  apricots,  which  will  make 
them  look  very  natural.  Then  pack  in  1-lb.  boxes,  only  one 
layer  to  a  box. 

Candy  Pears  can  be  made  the  same  way,  only  use  differ- 
ent moulds.  Have  a  small  pear  shape  mould  to  cast  the 
jelly  in;  then  finish  the  same  as  the  apricot. 

Candy  Plums  can  be  made  the  same  way,  only  grind  5 
Ibs.  of  canned  plums,  or  rub  the  canned  plum  fruit  through 
a  sieve.  Then* color  with  lavender  and  red  to  give  the 
jelly  the  natural  color.  Then  finish  like  the  apricot.  These 
candy  fruits  can  be  packed  assorted  in  1  Ib.  boxes,  which  find 
a  ready  sale  to  the  high-class  retail  trade. 

ASSORTED   CRYSTALIZED  JELLIES    FOR    5-LB. 

BOXES 

Cook  in  gum  kettle.  Soak  1  Ib.  of  Jap  gelatine  in  4  gal- 
lons of  water  for  1  hour.  Then  place  in  cooking  kettle 
and  cook  until  the  Jap  gelatine  is  dissolved.  Then  add  30 
Ibs  of  sugar  and  20  Ibs  of  corn  syrup  and  cook  until  the 
jelly  strings  from  the  palette  knife.  Then  pour  out  in  tin 
tub  to  cool.  Then  flavor  and  color,  just  before  it  is  ready 
to  be  casted  in  starch.  Make  lemon  flavor  and  color  yellow, 
strawberry  flavor  and  color  a  red  color,  orange  flavor  and 
color  an  orange  color,  green  color  and  flavor  with  winter- 
green:  Let  stand  in  starch  over  night  and  take  out  next 
morning  and  give  them  a  wetting  with  dissolved  gum  arabic 
and  granulated  sugar.  Then  let  dry  one  day.  Then  crys- 
talize  in  33.^  syrup.  When  dry,  pack  in  layers  assorted. 

LEMON  AND  ORANGE  SLICES 

Cook  in  gum  kettle.  Soak  1  Ib.  of  Jap  gelatine  in  4  gal- 
lons of  water  for  1  hour.  Then  place  in  cooking  kettle  and 

s, 

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cook  until  the  Jap  gelatine  is  thoroughly  dissolved.  Then 
add  30  Ibs.  of  sugar  and  20  Ibs.  of  corn  syrup,  and  cook  the 
batch  until  it  strings  from  the  palette  knife.  Then  turn  off 
the  steam  from  the  kettle  and  add  1  ounce  of  oil  of  lemon. 
Then  pour  out  in  a  tin  tub  and  let  stand  until  cool  enough 
to  cast.  Then  have  some  half  round  moulds  about  5  inches 
long,  then  cast  in  starch  and  let  stand  over  night.  Then  take 
out  and  brush  the  starch  from  the  jelly  bar,  then  dip  in  a 
cream  fondant  that  is  flavored  and  colored  yellow. 

When  dipping  the  bars  in  cream  fondant,  have  the  girls 
dip  the  bars  first  in  a  white  cream  fondant,  then  in  a  thin 
yellow  fondant.  Then,  as  soon  as  the  cream  sets  on  the 
bar,  cut  in  thin  slives  with  a  French  knife.  Then  throw  in 
granulated  sugar,  then  next  day,  crystalize  in  syrup  at  33^ 
degrees. 

For  orange,  dip  the  bar  first  in  white  cream  fondant, 
then  in  an  orange  color  cream  fondant,  and  flavor  with 
orange  flavor. 

FONDANT  CREAM  FOR  DIPPING 

59  Ibs.  of  sugar,  12  Ibs.  of  corn  syrup,  Ij4  gallons  of 
water.  Cook  to  240  degrees,  then  pour  out  on  ball  cream 
beater  and  cream  to  a  fondant  when  the  syrup  is  cool 
enough  so  that  it  will  hold  an  impression. 

ASSORTED  JELLY  CUTS  FOR  PAIL  GOODS 

Soak  2  Ibs.  of  Jap  gelatine  in  8  gallons  of  water  for  1 
hour.  Then  place  in  cooking  kettle  and  cook  the  gelatine 
until  thoroughly  dissolved,  then  add  60  Ibs.  of  sugar  and 
40  Ibs.  of  corn  syrup  and  cook  until  the  jelly  strings  from 
a  knife.  Then  turn  off  the  steam  and  pour  out  in  a  tin  tub 
to  cool. 

Now,  when  the  batch  is  partly  cool  in  the  tub,  take  out 
in  a  pail  20  Ibs.  of  jelly  and  flavor  with  one-quarter  ounce 

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Apell's  Up-to-Date  Candy  Teacher 

of  oil  of  lemon.  Then  pour  out  on  trays  lined  with  manilla 
wrapping  paper  and  spread  the  jelly  one-quarter  inch  thick. 
Now  take  20  Ibs.  of  the  jelly  and  color  a  red  color  and  fla- 
vor with  1  ounce  of  strawberry  flavor.  Then  pour  out  on 
lined  trays  with  manilla  paper  with  one-quarter  inch  rods. 

Now  take  20  Ibs.  of  the  jelly  and  flavor  with  one-quarter 
ounce  of  oil  of  orange  and  color  a  light  orange  color.  Then 
pour  out  on  trays  lined  with  paper  with  one-quarter  inch 
rods. 

Now  take  20  Ibs.  of  the  jelly  and  color  a  light  green  and 
flavor  with  one-quarter  ounce  of  oil  of  peppermint.  Then 
pour  out  on  the  trays  lined  with  paper  and  one-quarter  inch 
rods. 

Now  take  20  Ibs.  of  the  jelly  and  flavor  with  one-quarter 
ounce  of  oil  of  wintergreen,  and  color  a  light  brilliant  rose 
color.  Then  pour  out  on  trays  lined  with  paper. 

Then  let  all  the  jelly  set  over  night  on  the  trays. 

Now  then,  after  the  jelly  has  set  over  night,  next  morn- 
ing cook  a  batch  of  cream  fondant  to  be  used  for  the  center 
for  the  jelly  cuts. 

FONDANT  CREAM  FOR  JELLY  CUTS 

Cook  by  steam  kettle  50  Ibs  of  sugar,  12  Ibs.  of  corn 
syrup,  with  1  2-3  gallons  of  water.  Cook  to  243  degrees, 
then  pour  out  on  ball  cream  beater,  and  only  let  the  syrup 
get  partly  cool,  then  cream  to  a  fondant.  Then  the  batch 
is  ready  to  be  used  for  the  center.  Take  one  tray  at  a  time 
of  the  different  colors  of  jelly  and  place  a  thin  layer  of 
cream  fondant  on  top  of  the  jelly,  then  take  another  tray 
of  the  same  kind  of  jelly  and  lay  on  top  of  this  cream  fon- 
dant, then  take  and  soak  the  paper  off  from  the  jelly.  To 
soak  the  paper  off  from  the  jelly,  just  take  a  wet  cloth  and 
dampen  the  paper  and  let  stand  for  2  minutes,  and  it  will 
peel  right  off.  After  you  have  taken  the  paper  from  the 

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Apell's  Up-to-Date  Candy  Teacher 

jelly,  then  throw  some  granulated  sugar  on  the  jelly.     Then 
let  stand  until  next  day,  then  cut  in  squares. 

Now  then,  finish  all  the  different  colors  of  jelly  the  same 
way.  Then,  after  the  jellies  are  cut  in  squares,  let  dry 
over  night,  then  place  in  crystal  pans  and  cook  a  crystal  at 
33  y2  degrees. 


HARD  GUM  SPECIALTIES 

In  the  manufacture  of  hard  gum  specialties,  all  this  class 
of  work  must  be  casted  in  hot  starch,  and  then  left  in  the 
drying  room  at  120  degrees  for  5  days.  This  class  of 
goods  is  made  by  the  use  of  gum  arabic,  which  must  be 
thoroughly  washed,  and  when  dissolved  strain  through  a 
fine  sieve,  as  when  buying  gum  arabic  there  are  a  lot  of 
fine  sticks,  and  sometimes  small  stones  will  be  found  in  the 
gum  arabic. 

After  the  gum  arabic  is  washed,  then  place  it  to  soak 
over  night  in  cold  water  and  use  1  pound  of  water  to  every 
pound  of  gum  arabic. 

Then,  next  morning,  place  in  the  stirring  kettle  and  thor- 
oughly dissolve  by  using  a  little  heat  on  the  kettle,  as  you 
must  not  let  the  gum  arabic  come  to  a  boil  when  dissolving 
the  gum,  and  always  use  the  stirring  kettle  when  disolv- 
ing  the  gum  arabic.  Now,  when  the  gum  arabic  is  dissolved, 
always  strain  the  disolved  gum  arabic  through  a  fine  sieve. 

ASSORTED  CANDY  KIDS  FOR  BOX  GOODS 

Dissolve  50  Ibs.  of  gum  arabic  in  6y2  gallons  of  water 
in  steam  stirring  kettle  Then,  when  the  gum  arabic  is 
dissolved  and  strained,  cook  by  steam  kettle  or  open  fire 
35  Ibs.  of  sugar,  15  Ibs.  of  corn  syrup,  1  gallon  of  water. 
Cook  to  280  degrees.  Then  pour  this  cooked  syrup  into 
the  disolved  gum  arabic  that  is  in  the  stirring  kettle,  and 

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Apell's  Up-to-Date  Candy  Teacher 

use  very  little  heat  on  the  kettle,  so  that  the  batch  does  not 
come  to  a  boil,  then  cook  the  batch  slowly  until  it  drops  in 
a  sheet  from  the  knife.  If  you  let  the  batch  boil  up  thor- 
oughly in  the  kettle  the  gum  work  will  all  string  when  cast- 
ing in  the  starch,  and  if  you  do  not  cook  the  gum  enough,  the 
gum. work  will  get  hollow  and  the  starch  will  cling  to  the 
goods.  Then  let  the  batch  stand  for  half  an  hour  in  the 
kettle  without  any  steam  or  stirring,  then  a  scum  will  form 
on  top  of  the  batch.  Then  skim  this  off,  and  it  can  be  used 
in  the  licorice  drops. 

Then  pour  in  depositor  and  cast  in  small  kid  moulds. 
Make  them  in  clear  and  flavor  with  lemon,  red  color  and 
flavor  wintergreen,  orange  and  flavor  with  orange  flavor. 
Then  place  in  dry  room  for  5  days.  Then,  when  dry,  take 
out  to  cool  over  night,  then  run  through  the  starch  buck,  and 
clean  the  starch  off  thoroughly.  Then  take  and  give  them 
a  polish  with  Stanolax  oil.  Place  some  in  a  revolving  pan, 
then  wet  them  with  Stanalax  oil  and  let  them  dry  on  trays. 

LICORICE  CANDY  KIDS  FOR  BOX  GOODS 

Dissolve  50  Ibs.  of  gum  arabic  in  6l/2  gallons  of  water, 
in  a  stirring  kettle.  Now  take  5  Ibs.  of  licorice  block  and 
dissolve  it  in  one  gallon  of  water.  Then,  when  the  licorice 
is  disolved,  pour  into  your  dissolved  gum  arabic  in  your 
stirring  kettle. 

Now  cook  by  steam  kettle  35  Ibs.  of  sugar,  15  Ibs.  of  corn 
syrup  with  1  gallon  of  water.  Cook  to  285  degrees,  then 
start  the  stirring  kettle  going  with  a  little  steam  turned  on 
the  kettle,  then  add  the  cooked  syrup  that  is  cooked  to 
285  degrees  slowly,  and  do  not  let  the  batch  come  to  a  boil 
in  the  stirring  kettle,  only  let  the  batch  simmer  on  the  sides 
of  the  kettle,  without  the  stirrer  going  on  the  kettle;  then 
dip  the  palette  knife  into  the  batch,  and  if  the  gum  drops 
from  the  knife  in  small  sheets,  then  the  batch  is  cooked. 

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Apell's  Up-to-Date  Candy  Teacher 

Then  color  the  batch  a  black  color  with  Velvetine  black  and 
add  1  ounce  of  anise  flavor.  Then  let  the  batch  stand  for 
30  minutes  and  let  the  scum  form  the  top  of  the  batch,  then 
skim  this  scum  off.  Then  cast  by  depositor  machine  in 
starch,  using  small  kid  moulds.  The  starch  must  be  dry 
and  hot  for  this  gum  work,  then  they  must  be  placed  in  the 
drying  room  for  at  least  5  days,  then  taken  out  and  left  to 
cool  over  night.  Then  they  are  brushed  by  starch  buck, 
then  polish  them,  after  they  are  thoroughly  cleaned  from 
starch,  with  Stanolax  oil.  Then  place  in  trays  to  dry,  then 
pack. 

LICORICE  GUM  DROPS  FOR  BOX  GOODS 

Dissolve  55  Ibs.  of  gum  arabic  in  7  gallons  of  water. 
Then  dissolve  5  Ibs.  of  licorice  block  in  1  J/£  gallons  of  water, 
then  pour  in  the  dissolved  gum  arabic. 

Now  cook  on  the  open  fire  35  Ibs.  of  sugar,  15  Ibs.  of 
corn  syrup,  with  1  gallon  of  water.  Cook  to  290  degrees. 
Then  pour  this  cooked  syrup  into  the  dissolved  gum  slowly, 
then  let  the  batch  simmer  around  the  sides  of  the  kettle  with 
the  stirrer  going,  then  when  the  gum  drops  in  small  sheets 
from  the  palette  knife,  turn  off  the  steam  and  let  the  batch 
stand  for  30  minutes,  then  skim  the  skum  from  the  top  of 
the  batch,  then  color  the  gum  a  black  color  with  Velvetine 
black  and  flavor  with  1  ounce  of  oil  of  anise  flavor.  Then 
cast  by  depositor  in  hot  starch,  using  a  drop  shape  mould. 
Then  place  in  drying  room  for  5  days,  then  take  out  to  cool 
over  night,  then  brush  clean  from  starch,  then  glaze  with 
vaseline  or  Stanolax  oil.  When  dry  pack  in  5-lb.  boxes. 

CANDY  RASPBERRIES 

Dissolve  50  Ibs.  of  gum  arabic  in  6]/2  gallons  of  water, 
in  a  stirring  kettle. 

Now  cook  on  the  open  fire  35  Ibs.  of  sugar,  15  Ibs  of  corn 

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Apell's  Up-to-Date  Candy  Teacher 

syrup,  with  1  gallon  of  water.  Cook  to  285  degrees.  Then 
pour  this  cooked  batch  into  the  dissolved  gum  arabic  and 
let  the  batch  simmer  until  the  batch  drops  in  small  sheets 
from  a  palette  knife,  then  let  stand  for  30  minutes,  then 
skim  the  top  of  the  batch,  then  color  the  batch  of  gum  a 
raspberry  color  and  flavor  with  4  ounces  of  true  fruit  rasp- 
berry flavor.  Then  pour  into  depositor  and  cast  in  hot 
starch,  using  a  raspberry  shape  mould.  Then  let  dry  for  ^ 
days  in  dry  room,  then  take  out  to  cool  over  night,  then 
clean  them  thoroughly  by  running  them  through  the  starch 
buck.  Then  glaze  them  with  hot  vaseline  or  Stanolax  oil. 

ASSORTED  GLAZED  GUM  DROPS 

Dissolve  60  Ibs.  of  gum  arabic  in  8  gallons  of  water  in 
stirring  kettle.  Now  cook  on  the  open  fire  45  Ibs  of  sugar, 
15  Ibs.  of  corn  syrup  with  \l/2  gallons  of  water.  Then  cook 
to  285  degrees,  then  pour  this  cooked  batch  into  the  dis- 
solved gum  and  let  the  batch  simmer  around  the  sides  of 
the  kettle  until  the  gum  drops  in  small  sheets  from  the 
palette  knife.  Then  turn  off  the  steam  from  the  kettle  and 
let  the  batch  stand  for  30  minutes,  then  skim  the  top  of  the 
batch,  then  flavor  and  color,  then  cast  by  depositor  in  hot 
starch  and  let  dry  for  5  days  in  drying  room. 

Make  them  in  assorted  colors,  the  clear  batch  flavor  with 
lemon,  the  red  batch  flavor  with  anise  flavor,  the  orange 
flavor  with  orange. 


ASSORTED  GLAZES 

Soak  12  Ibs.  of  gelatine  in  24  Ibs.  of  water  for  1  hour. 
Then  place  in  steam  kettle  and  heat  the  gelatine  until  thor- 
oughly dissolved.  Do  not  let  the  gelatine  boil.  Then  cook 
on  the  open  fire  45  Ibs.  of  corn  syrup,  45  Ibs  of  sugar,  with 
\y2  gallons  of  water  Cook  to  285  degrees;  Then  pour 

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Apell's  Up-to-Date  Candy  Teacher 

this  cooked  syrup  into  the  dissolved  gelatine  and  let  sim- 
mer, but  do  not  let  the  batch  boil  up ;  then,  when  the  batch 
drops  in  small  sheets  from  the  palette  knife,  turn  off  the 
steam  from  the  kettle.  Then  let  the  batch  stand  for  30 
minutes,  then  skim  the  top  of  the  batch,  then  cast  by  de- 
positor in  hot  starch,  using  a  small  drop  shape  mould. 

Make  them  in  red,  orange,  green  and  black  colors.  For 
the  red  use  anise  flavor,  for  the  green  use  mint  flavor,  for 
the  orange  use  orange  flavor,  for  the  black  use  5  Ibs.  of 
licorice  dissolved  in  \]/2  gallons  of  water,  then  cook  the 
water  out  until  the  licorice  is  thick  like,  then  add  some  Vel- 
vetine  black  color  and  pour  into  the  batch  while  it  is  sim- 
mering in  the  kettle. 


MARSHMALLOW  WORK 

In  the  manufacture  of  the  different  marshmallow  special- 
ties, to  make  a  success  of  this  class  of  work  you  must  have  a 
drying  room  that  is  heated  by  steam,  where  the  temperature 
can  be  kept  at  around  120  degrees,  so  as  to  keep  the  starch 
hot  enough  and  thoroughly  dry,  as  marshmallow  goods  of 
all  kinds  should  be  casted  in  dry  hot  starch,  but  must  not 
be  placed  in  the  drying  room  after  the  marshmallow  is 
casted  in  the  starch.  The  trays  when  filled  with  marsh- 
mallows  should  be  placed  in  some  part  of  the  room  that  is 
free  from  steam,  so  that  no  steam  will  have  a  chance  to 
settle  on  the  marshmallow  work,  and  the  trays  must  not  be 
placed  by  open  window  when  filled  with  marshmallow 
work,  as  the  damp  air  will  cause  the  goods  to  sweat  and 
get  sticky. 

Marshmallow  work,  when  casted  in  hot  starch,  should 
be  left  standing  in  the  starch  for  2  days  before  taken  out 
to  be  packed  into  boxes.  Marshmallow  drops  should  be 
dusted  with  dry  hot  starch  as  soon  as  they  are  casted  in 
starch.  That  will  keep  the  marshmallow  from  having  a 

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glossy  top,  which  always  causes  the  marshmallow  drops  to 
stick'  together  when  packed.  When  the  marshmallows  have 
a  gloss  on  the  sides  they  should  be  left  in  the  starch  until 
the  gloss  has  disappeared  on  the  marshmallow  drop.  If 
they  are  packed  with  a  gloss  on  the  sides  they  will  stick 
when  packed  in  the  boxes.  Never  use  the  marshmallow 
starch  for  cream  work,  as  the  starch  gets  full  of  fine  siftings 
or  tailings  from  the  cream  goods,  which  will  cling  to  the 
marshmallow  drops  when  casted  in  starch. 

For  beating  marshmallow  work  an  open  beater  or  stirring 
kettle,  I  have  found,  will  give  the  best  results  in  making  a 
first-class  marshmallow  drop 

Any  confectioner  who  is  contemplating  manufacturing 
marshmallow  specialties  should  have  the  latest  beaters, 
melting  kettles,  depositor  for  casting  the  goods,  printers 
and  starch  buck  for  cleaning  the  marshmallows  to  make  a 
success  in  turning  out  a  first-class  line  of  marsmallow  spe- 
cialties. 

400  COUNT  MARSHMALLOWS,  OR  5-LB.  BOXES 


Melting   Kettle  for  Cooking    the   Sugar  and    Corn  Syrup. 

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Apell's  Up-to-Date  Candy  Teacher 

Soak  over  night  8  ounces  of  egg  albumen  in  1  pint  of 
water.  Then  soak  1^2  Ibs.  of  fast  setting  gelatine  in  11  Ibs. 
of  water  for  1  hour.  Now  dissolve  the  gelatine  that  you 
have  soaked  for  1  hour  in  the  melting  kettle,  by  very  little 
heat,  as  you  must  not  let  the  water  and  gelatine  come  to  a 
boil,  or  it  will  destroy  the  setting  of  the  marshmallow  goods 
when  they  are  casted  in  starch.  Now,  as  soon  as  the  gela- 
tine is  dissolved,  add  25  Ibs.  of  granulated  sugar  and  turn 
on  a  little  steam  on  the  kettle  and  stir  the  batch  until  the 
sugar  is  thoroughly  dissolved  in  the  gelatine  water,  then 
add  5  Ibs.  of  corn  syrup  and  mix  thoroughly.  Then  pour 
into  the  marshmallow  beater  and  beat  very  light.  Then 
add  20  Ibs  of  corn  syrup  and  the  8  ounces  of  dissolved  egg 
albumen  and  thoroughly  beat  up  light.  Then  add  2  ounces 
of  vanilla  flavor,  and  during  the  cold  weather  months  you 
may  add  a  little  hot  wateh  if  the  batch  is  too  stiff  to  cast  by 
depositor.  Then  cast  in  square  shape  drop  mould  and  cast 
the  marshmallows  in  warm  starch.  Then  let  stand  for  2 
days  in  the  coolest  part  of  the  room. 

As  soon  as  the  marshmallows  are  casted  by  depositor  ma- 
chine they  should  be  dusted  with  warm  starch  on  the  top,  so 
as  to  keep  them  from  having  a  shine  on  the  marshmallows, 
otherwise,  if  you  do  not  sieve  starch  over  the  marshmallows 
as  soon  as  they  are  casted,  the  marshmallows  will  stick  when 
packed  in  boxes. 


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Apell's  Up-to-Date  Candy  Teacher 


\ 


Mills  Bros/  Marshmallow  Kettle. 

172 

i 


Apell'  s  Up-to-Date  Candy  Teacher 

5-LB.  BOX  GOODS,  OR  400  COUNT 
Soak  over  night  1  Ib.  of  egg  albumen  in  1  quart  of  water. 
Then  soak  1  Ib.  of  fast  setting  gelatine  in  1  gallon  of  water 
for  1  hour  Then  place  your  soa-ked  gelatine  in  your  melt- 
ing kettle  and  dissolve,  and  as  soon  as  the  gelatine  is  dis- 
solved add  21  Ibs.  of  sugar  and  thoroughly  dissolve  the 
sugar  in  the  gelatine  water,  but  do  not  let  the  gelatine  and 
sugar  come  to  a  boil.  Then  add  7  Ibs.  of  corn  syrup  and 
mix  thoroughly,  then  place  in  beater  and  beat  up  very  light. 
Then,  when  your  batch  is  beaten  up  light  add  the  1  quart  of 
disolved  egg  albumen  and  beat  up,  then  heat  up  in  melting 
kettle  just  lukewarm,  22  Ibs.  of  corn  syrup  and  thoroughly 
beat  this  corn  syrup  up  light  in  your  batch,  then  add  3 
ounces  of  vanilla  flavor  and  cast  by  depositor  in  warm 
starch. 


Racine  Marshmallow  Depositor.     Racine  Machinery  Co., 

Racine.  Wis. 

173  12 


Apell's  Up-to-Date  Candy  Teacher 

MARSHMALLOW  DROPS  FOR  PACKAGES 

Soak  1  Ib  10  ounces  of  fast  setting  gelatine  in  6  quarts 
of  water  for  1  hour.  Then  place  in  melting  kettle  and  dis- 
solve, then  add  20  Ibs.  of  granulated  sugar  and  thoroughly 
dissolve  the  sugar  in  the  gelatine  Then  add  5  Ibs.  of  corn 
syrup  and  mix  thoroughly,  then  place  in  marshmallow 
beater  and  beat  up  very  light,  then  add  25  Ibs.  of  corn 
syrup  that  is  heated  only  lukewarm,  and  beat  up  very  light, 
then  add  3  ounces  of  vanilla  flavor  and  pour  in  depositor 
machine  and  cast  in  warm  starch,  then  sieve  starch  over  the 
top  of  the  marshmallow,  then  place  in  cool  part  of  the  room 
and  let  stand  in  starch  for  2  days,  then  take  out  of  starch 
and  throw  in  starch  and  powdered  sugar  and  let  lay  in 
sugar  and  starch  for  30  minutes,  then  pack  in  small  car- 
tons and  a  layer  of  wax  paper  between  each  layer  and  dust 
each  layer  with  some  powder  starch  and  sugar. 

In  using  the  powder  sugar  and  starch  for  packing  marsh- 
mallows,  use  one-quarter  powder  sugar  and  three-quarters 
powder  starch  and  mix  together.  Do  not  use  warm  starch 
for  packing  or  dusting  the  layers  of  marshmallows  in  the 
cartons. 

Then,  after  the  marshmallows  are  packed  in  the  shells, 
wrap  the  shells  by  wrapping  machine  with  printed  wrappers. 
This  wrapping  machine  wraps  the  package  in  wax  paper 
and  it  is  hermetically  sealed  by  heat,  which  protects  the 
marshmallows  against  dampness  or  air. 

The  waxed  paper  is  fed  from  the  roll.  The  package  to 
be  wrapped  is  fed  from  a  conveyor  and  the  wrapped  pack- 
ages are  discharged  upon  a  conveyor  where  the  packages 
are  ready  to  be  placed  in  container. 


174 


Machine  for  Wrapping  Marshmallow  Cartons  in  Wax 
Paper.    Package  Machinery  Co.,  Springfield,  Mass. 

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Apell's  Up-to-Date  Candy  Teacher 

MARSHMALLOW  DROPS  FOR   BOX  GOODS 
Soak  1  Ib.  4  ounces  of  gelatine  in  1  gallon  of  water  for 

1  hour      Then  soak  1  Ib.    of    egg  albumen  in  1  quart  of 
water  over  night.     Soak  8  ounces  of  J'ap  gelatine  in  1    2-3 
gallons  of  water  for  1  hour.     Now  cook  in  the  melting  ket- 
tle your  Jap  gelatine  with  1   2-3  gallons  of  water  and  cook 
this  Jap  gelatine  until  it  is  thoroughly  dissolved,  then  add 
23  Ibs.  of  sugar  and  7  Ibs.  of  corn  syrup  and  cook  this  batch 
until  it  strings  from  a  paddle  like  jelly  worlt.     Then  turn 
off  the  steam  and  pour  into  the  marshmallow  beater  and 
add  the  1  Ib.  and  4  ounces  of  gelatine  that  has  been  soaked 
in  1  gallon  of  water  and  start  the  beater  going  and  beat  up 
light.     Then  add  the  dissolved  egg  albumen  and  beat  thor- 
oughly and  then  add  18  Ibs.  o  fcorn  syrup  and  beat  up  thor- 
oughly until  light.     Then  flavor  with  3  ounces  of  vanilla 
flavor  and  cast  by  machine  in  warm  starch.     Let  stand  for 

2  days,  then  take  out  and  pack  in  boxes  dusted  with  powder 
sugar  and  starch 

CHOCOLATE  COATED  MARSHMALLOW  DROPS 

Soak  1  Ib.  12  ounces  of  gelatine  in  \y2  gallons  of  water 
for  1  hour.  Then  place  in  melting  kettle  and  dissolve, 
then  add  20  Ibs.  of  sugar  and  5  Ibs.  of  corn  syrup  and  thor- 
oughly dissolve  the  sugar,  but  do  not  let  the  gelatine  boil. 
Then  pour  in  marshmallow  beater  and  beat  up  very  stiff 
and  light,  then  add  25  Ibs.  of  corn  syrup  that  is  heated  luke- 
warm and  beat  the  batch  thoroughly  till  light.  Then  pour 
in  depositor  machine  and  cast  in  hot  starch  and  let  stand  for 
2  days.  Then  take  out  of  starch  and  dip  in  chocolate  on  the 
enrober  machine.  Add  3  ounces  of  vanilla  flavor  to  the 
batch  before  pouring  into  the  depositor  machine. 

MARSHMALLOW  PENNY  GOODS 


MARSHMALLOW  BANANAS  PACKED  100  COUNT 

TO  BOX 
Soak  1  y2  Ibs.  of  gelatine  in  1 1  Ibs.  of  water  for  1  hour. 

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Apell's  Up-to-Date  Candy  Teacher 

Then  place  in  melting  kettle  and  dissolve  the  gelatine.  Now 
add  30  Ibs.  of  granulated  sugar  and  5  Ibs.  of  corn  syrup 
and  thoroughly  dissolve  the  sugar,  then  pour  into  beater 
and  beat  up  very  light.  Then  add  15  Ibs.  of  corn  syrup 
that  is  heated  up  lukewarm  in  the  melting  kettle,  then  beat 
the  batch  very  light,  then  add  half  an  ounce  of  banana  fla- 
vor and  color  the  marshmallow  a  light  orange  color,  then 
cast  by  depositor  in  hot  starch  and  sieve  hot  starch  over  the 
top  of  the  marshmallows  and  let  stand  in  starch  for  2  days, 
then  run  through  the  starch  buck  and  brush  the  starch  from 
the  marshmallow  bananas,  then  pack  in  boxes,  100  count. 

MARSHMALLOW  PEANUTS 

Soak  1^2  Ibs.  of  gelatine  in  12  Ibs.  of  water  for  30 
minutes.  Then  place  in  the  melting  qettle  and  dissolve  the 
gelatine,  but  do  not  let  the  gelatine  come  to  a  boil.  Then 
add  30  Ibs.  of  sugar  and  5  Ibs.  of  corn  syrup  and  thor- 
oughly dissolve  the  sugar  in  the  gelatine  water.  Then  pour 
into  marshmallow  beater  and  beat  up  very  light  and  stiff. 
Then  add  15  Ibs.  of  corn  syrup  that  is  heated  hot,  then  pour 
this  hot  corn  syrup  into  the  beaten  batch,  then  mix  thor- 
oughly. Then  color  the  batch  a  light  orange  color  and  fla- 
vor with  banana  flavor.  Then  cast  in  hot  starch  by  de- 
positor machine  and  sieve  hot  starch  over  the  marshmallow 
peanuts  as  soon  as  they  are  casted  in  starch,  then  place  them 
in  some  dry  place  in  the  room,  away  from  the  steam  kettles; 
then  let  stand  for  2  days,  or  until  the  marshmallow  peanuts 
have  a  dull  looking  color  or  grained  off.  If  they  are  taken 
from  the  starch  before  they  are  grained  off  they  will  stick 
when  packed  up  in  barrels.  If  you  want  them  very  dry, 
sieve  a  little  powder  sugar  in  the  beaten  batch  just  before 
the  batch  is  placed  in  the  hopper  of  the  depositor,  which  will 
start  them  to  grain  off  by  next  day,  and  you  must  use  a  pea- 
nut shape  mould  for  casting  the  marshmallow  in.  These 

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Apell's  Up-to-Date  Candy  Teacher 

marshmallow  peanuts  are  a  staple  article  and  are  cold  to  all 
the  jobbers  of  the  country. 

ASSORTED  MARSHMALLOW  PENNY  GOODS 

Soak  \]/2  Ibs.  of  gelatine  in  12  Ibs.  of  water  for  1  hour, 
then  place  in  melting  kettle  and  dissolve  the  gelatine.  Now 
add  33  Ibs.  of  granulated  sugar  and  7  Ibs.  of  corn  syrup 
and  thoroughly  dissolve  the  sugar,  then  pour  into  the  beater 
and  beat  the  batch  very  light.  Then  add  15  Ibs.  of  corn 
syrup  that  is  heated  lukewarm  and  beat  the  batch  up  light, 
then  flavor  and  color  for  the  different  designs  casted  in 
starch. 

MARSHMALLOW  PENNY  EGGS  FOR  THE  PANS 

Soak  ll/2  Ibs.  of  gelatine  in  12  Ibs.  of  water  for  1  hour. 
Then  place  in  melting  kettle  and  dissolve  the  gelatine,  then 
add  33  Ibs.  of  granulated  sugar  and  8  Ibs.  of  corn  syrup 
and  pour  into  marshmallow  beater  and  beat  up  stiff  and 
light.  Then  place  in  the  melting  kettle  12  Ibs.  of  corn 
syrup  and  heat  this  corn  syrup  hot,  then  add  this  hot  corn 
syrup  to  the  beaten  batch  of  marshmallow  and  beat  in  thor- 
oughly, then  add  3  ounces  of  vanilla  flavor,  then  pour  in 
depositor  machine  and  cast  in  egg  shape  moulds,  then  let 
stand  for  2  days,  then  take  out  of  starch  and  stick  the  two 
halves  together.  Then  they  are  ready  to  be  given  a  wet- 
ting with  gum  arabic  and  granulated  sugar,  then  run  up  in 
the  revolving  pans  in  assorted  colors  and  flavors. 

MARSHMALLOW  BIRD  EGGS  FOR  THE  PANS 

Soak  1  Ib.  4  ounces  of  gelatine  in  11  Ibs  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve  the  gela- 
tine, then  add  30  Ibs.  of  granulated  sugar  and  5  Ibs.  of  corn 
syrup  and  thoroughly  dissolve  the  sugar,  then  pour  in 
beater  and  beat  up  very  light  and  stiff,  then  add  15  Ibs.  of 

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ApelVs  Up-to-Date  Candy  Teacher 

corn  syrup  that  is  heated  to  the  boiling  point  and  pour  in 
the  beaten  batch,  then  mix  thoroughly  and  add  5  Ibs.  of 
fondant  cream  that  is  melted  thin  enough  to  cast,  and  only 
mix  this  melted  fondant  into  the  beaten  marshmallow,  then 
flavor  with  3  ounces  of  vanilla  flavor  and  cast  in  hot  starch, 
then  let  stand  for  2  days,  then  take  out  of  starch  and  run 
them  up  in  the  pans  different  colors  and  flavors. 

MARSHMALLOW  IMPERIALS  FOR  PANS 

Soak  1  Ib.  of  gelatine  in  10  Ibs.  of  water  for  1  hour. 
Then  place  in  melting  kettle  and  dissolve  the  gelatine,  then 
add  30  Ibs.  of  granulated  sugar  and  6  Ibs.  of  corn  syrup 
and  thoroughly  dissolve  the  sugar,  then  pour  in  the  marsh- 
mallow  beater  and  beat  up  very  light,  then  add  15  Ibs.  of 
corn  syrup  that  is  heated  to  the  boiling  point  and  pour  into 
this  beaten  batch  and  beat  the  batch  thoroughly  and  flavor 
with  2  ounces  of  vanilla  flavor,  then  cast  in  a  small  drop 
shape  mould  in  hot  starch  and  let  stand  for  2  days,  then 
run  up  in  the  revolving  pans  and  finish  assorted  colors  and 
flavors. 

MARSHMALLOW   CHOCOLATED  COATED 
EASTER  GOODS 

Packed  in  boxes,   100  count. 

Soak  \l/2  Ibs.  of  gelatine  in  11  Ibs.  of  water  for  1  hour. 
Then  place  in  the  melting  kettle  and  dissolve  the  gelatine. 
Now  add  25  Ibs.  of  granulated  sugar  and  7  Ibs.  of  corn 
syrup  and  thoroughly  dissolve  the  sugar,  then  place  in 
beater  and  beat  up  very  light,  then  add  18  Ibs.  of  corn 
syrup  that  is  heated  only,  and  pour  into  this  beaten  batch, 
then  beat  up  light,  then  flavor  with  3  ounces  of  vanilla  fla- 
vor and  then  cast  by  depositor  machine  in  egg  shape  mould 
and  cast  in  hot  starch.  Let  stand  for  2  days,  then  stick  to- 
gether and  dip  on  the  enrober  dipping  machine. 

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Apell's  Up-to-Date  Candy  Teacher 

MARSHMALLOW  BAR  SPECIALTIES 

WALNUT  FLUFF  BAR,  PACKED  24  COUNT 

Soak  1  Ib.  10  ounces  of  gelatine  in  12  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve  the  gela- 
tine, then  add  25  Ibs.  of  granulated  sugar  and  7  Ibs.  of  corn 
syrup  and  thoroughly  dissolve  the  sugar,  then  pour  in  marsh- 
mallow  beater  and  beat  up  very  light  and  stiff,  then  add  18 
Ibs.  of  corn  syrup  that  is  warm,  and  beat  thoroughly  in  the 
batch  till  light;  then  add  3  ounces  of  vanilla  flavor,  then 
pour  in  depositor  machine,  which  must  have  special  pump 
for  depositing  this  style  of  goods,  on  account  of  the  large 
size  pieces,  as  the  ordinary  pump  for  the  casting  drops  can- 
not be  used  for  Marshmallow  patties  or  bar  goods,  as  any 
house  who  specializes  on  bar  goods  it  will  pay  them  to  have 
extra  pumps  made  for  casting  this  class  of  work,  as  all  the 
goods  are  more  uniform  in  size  and  weight. 

If  you  do  not  have  the  extra  pumps  for  this  class  of  work 
you  will  have  to  use  the  funnel  dropper  with  an  outlet  at 
'the  bottom  with  a  6-8  inch  hole,  and  will  have  to  be  forced 
out  with  a  stick. 

Now,  regardles  of  whether  they  are  casted  by  hand  or 
machine,  the  marshmallow  must  be  casted  in  hot  starch,  and 
use  a  large  round  pattie  shape  mould.  The  girls  should 
drop  a  few  walnut  pieces  in  each  impression,  then  cast  the 
marshmallow  on  top  of  these  walnut  pieces,  so  when  they 
are  taken  out  of  the  starch  after  2  days  the  goods  when 
dipped  on  the  enrober  dipping  machine  in  thin  coating,  the 
top  of  the  pattie  will  show  up  rough.  Or  you  can  dip  them 
in  chocolate  coating  that  contains  ground  walnuts,  then 
you  will  not  have  to  drop  any  nut  meats  in  the  starch.  Then 
wrap  in  wax  papers  and  foil  paper  that  is  printed  with  your 
trade  mark.  Then  pack  24  to  carton. 

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April's  Up-to-Date  Camdy  Teacher 

CHERRY  FLUFF  MARSHMALLOW  BAR 

Soak  1  Ib.  10  ounces  of  gelatine  in  12  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve,  then  add 
25  Ibs.  of  granulated  sugar  and  7  Ibs.  of  corn  syrup  and 
thoroughly  dissolve  the  sugar,  then  pour  in  beater  and  beat 
up  very  light  and  stiff.  Then  add  20  Ibs.  of  corn  syrup  that 
is  heated  only,  and  pour  in  the  beaten  batch  and  finish  beat- 
ing the  batch  till  very  light.  Then  color  the  batch  a  pink 
color  and  add  2  ounces  of  cherry  flavor  and  2  Ibs.  of  ground 
glazed  cherries  and  mix  through  the  batch.  Then  cast  in 
hot  starch  and  let  stand  for  2  days,  then  dip  in  thin  choco^ 
late  by  the  enrober  dipping  machine. 

You  can  make  the  marshmallow  white  and  pink  in  the 
bar,  and  only  use  cherries  in  the  pink  part.  Cast  half  of  the 
bar  white,  then  color  the  rest  of  the  batch  and  add  the  cher- 
ries. Then  cast  the  pink  batch  on  the  white. 

PEANUT  MARSHMALLOW  BAR 

Soak  1  Ib.  10  ounces  of  gelatine  in  11  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve,  then  add 
25  Ibs.  of  sugar  and  10  Ibs.  of  corn  syrup  and  thoroughly 
dissolve  the  sugar.  Then  place  in  beater  and  beat  up  very 
light  and  stiff,  then  add  20  Ibs.  of  corn  syrup  that  is  heated 
only,  and  beat  the  batch  up  light  and  stiff.  Then  add  3 
ounces  of  vanilla  flavor  and  cast  in  hot  starch.  Then  have 
the  girls  drop  peanuts  that  are  roasted,  in  the  impressions, 
and  then  cast  the  marshmallow  on  top  of  the  peanuts. 
Then  let  stand  for  2  days,  then  dip  in  thin  chocolate  on  the 
enrober  dipping  machine. 

CARAMEL  MARSHMALLOW  BAR 

Soak  1  Ib.  10  ounces  of  gelatine  in  11  Ibs.  of  water  for  1 
hour.     Now  cook  caramel  part  in  steam  stirring  kettle. 
Place  20  Ibs.  of  corn  syrup,  12  Ibs.  of  sugar,  10  Ibs.  of 

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Apell's  Up-to-Date  Candy  Teacher 

condensed  milk,  one-half  pound  of  Nucco  butter,  and  cook 
this  batch  to  a  stiff  ball  when  tried  in  cold  water.  Then  add 
2  ounces  of  vanilla  flavor  and  1  ounce  of  salt.  Then  cast  in 
a  bar  shape  mould  a  very  thin  layer  of  caramel,  just  so  that 
the  bottom  of  the  mould  is  covered. 

After  you  have  casted  the  caramel  in  the  moulds,  then- 
place  the  soaked  gelatine  in  the  melting  kettle  and  dissolve 
the  gelatine.  Then  add  25  Ibs.  of  granulated  sugar  and  7 
Ibs.  of  corn  syrup  and  thoroughly  dissolve  the  sugar.  Then 
pour  into  marshmallow  beater  and  beat  the  batch  very 
stiff  and  light.  Then  flavor  the  batch  with  3  ounces  of 
vanilla  flavor,  then  cast  on  top  of  the  caramel,  then  let 
stand  in  starch  for  2  days.  Then  dip  in  chocolate  on  the 
enrober  dipping  machine.  Then  wrap  in  wax  paper  and 
then  in  foil  paper  and  pack  24  bars  to  a  box. 

MARSHMALLOW  SANDWICHES 

Soak  1  Ib.  8  ounces  of  gelatine  in  12  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve  the  gela- 
tine, then  add  24  Ibs.  of  granulated  sugar  and  8  Ibs.  of 
corn  syrup  and  thoroughly  dissolve  the  sugar.  Then  pour 
in  beater  and  beat  up  very  light  and  stiff,  then  add  20  Ibs.  of 
corn  syrup  that  is  heated  hot  and  finish  beating  batch  until 
light.  Then  add  3  ounces  of  vanilla  flavor  and  cast  in  a 
very  thin,  flat  round  shape  mould  about  3  J4  inches  through, 
then  let  stand  for  2  days,  then  they  are  ready  to  be  made 
into  sandwiches. 

The  day  before  the  sandwiches  are  ready  to  be  taken 
out  of  the  starch  make  a  batch  of  jelly  for  center  for  sand- 
wiches. 

JELLY  MADE  FOR  CENTER  FOR  SANDWICHES 

Soak  6  ounces  of  Jap  gelatine  in  1^  gallons  of  water  for 
1  hour.  Then  place  in  steam  cooking  kettle  and  cook  the 

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Apell's  Up-to-Date  Camdy  Teacher' 

Jap  gelatine  until  thoroughly  dissolved.  Then  add  10  Ibs. 
of  sugar  and  8  Ibs.  of  corn  syrup  and  cook  till  the  batch 
strings  from  a  paddle.  Then  let  cool  for  1  hour  in  kettle, 
then  flavor  with  one-quarter  ounce  of  lemon,  then  pour  in 
starch  tray  lined  with  manilla  paper,  then  let  stand  until 
next  day;  then  it  is  ready  to  be  cut  in  very  thin  slices  to  be 
used  for  the  center  of  the  marshmallow.  Take  the  marsh- 
mallow  piece  and  fold  it  over,  then  lay  a  very  thin  slice  of 
jelly  between  each  sandwich;  then  they  are  ready  to  be 
dipped  in  thin  chocolate  on  the  enrober  machine.  Pack  24 
to  box,  and  do  not  wrap  this  piece. 

MAPLE  PECAN  CAKE 

Soak  1  Ib.  8  ounces  of  gelatine  in  12  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve  the  gela- 
tine. Then  add  20  Ibs.  of  sugar  and  7  Ibs.  of  corn  syrup 
and  thoroughly  dissolve  the  sugar.  Then  pour  in  beater 
and  beat  up  very  light  and  stiff,  then  add  18  Ibs.  of  corn 
syrup  that  is  heated  and  finish  beating  the  batch  until  light, 
then  add  5  Ibs.  of  maple  fondant  cream  that  is  melted  and 
1  ounce  of  maple  flavor.  Then  mix  the  fondant  thoroughly 
through  the  batch,  then  cast  in  hot  starch  and  have  the  girls 
drop  pecan  pieces  in  the  moulds  before  casting  the  marsh- 
mallow  in  the  starch.  -  Then  let  stand  in  starch  for  2  days, 
then  take  out  and  dip  in  thin  chocolate  on  the  enrober  ma- 
chine. 

CHOCOLATE    CREAM    MARSHMALLOW    CAKE 

Place  35  Ibs.  of  cream  fondant  in  the  melting  kettle  and 
heat  hot  enough  to  cast,  then  add  12  Ibs.  of  special  fondant 
and  mix  thoroughly  with  enough  heat  so  that  it  is  thin 
enough  to  cast.  Then  add  4  Ibs.  of  powder  cocoa  and  mix 
thoroughly  and  one-half  pint  of  water  in  the  cream  that  is 
melted.  Then  cast  a  thin  layer  of  this  chocolate  cream  in 

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Apell's  Up-to-Date  Candy  Teacher 

the  mould,  just  so  that  it  covers  the  bottom  of  the  moulds. 
Then  cast  the  balance  of  the  mould  with  marshmallow. 

MARSHMALLOW  MADE  FOR  CHOCOLATE 
CREAM  CAKE 

Soak  1  Ib.  8  ounces  of  gelatine  in  1 1  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve  the  gela- 
tine. Then  add  23  Ibs.  of  sugar  with  7  Ibs.  of  corn  syrup 
and  thoroughly  dissolve  the  sugar.  Then  pour  in  marsh- 
mallow  beater  and  beat  up  very  light  and  stiff.  Then  add 
20  Ibs.  of  corn  syrup  that  is  heated,  and  finish  beating  the 
batch  very  light,  then  add  3  ounces  of  vanilla  flavor,  then 
cast  on  top  of  the  chocolate  cream  in  the  mould.  Let  stand 
for  2  days,  then  dip  in  thin  chocolate  on  the  enrober  ma- 
chine. 

MARSHMALLOW  NOUGAT  CAKE 

Nougat  Part:  Melt  in  melting  kettle  30  Ibs.  of  fondant 
cream  thin  enough  to  cast,  then  add  15  Ibs.  of  special  nougat 
fondant  and  mix  thoroughly  with  enough  heat  so  that  it 
will  be  thin  enough  to  cast,  then  add  one-half  pint  of  water 
and  mix  in  so  as  to  thin  the  nougat  fondant.  Then  add  1 
Ib.  of  roasted  ground  almonds  and  2  ounces  of  vanilla  fla- 
vor, then  cast  just  enough  of  this  nougat  to  cover  the  bot- 
tom, then  fill  the  balance  of  the  mould  up  with  marshmallow. 

Marshmallow  made  for  Nougat  Cake:  Soak  1  Ib.  8 
ounces  of  gelatine  in  11  Ibs.  of  water  for  1  hour.  Then 
place  in  melting  kettle  and  dissolve  the  gelatine.  Then  add 
25  Ibs.  granulated  sugar  with  7  Ibs.  of  corn  syrup  and  thor- 
oughly dissolve  the  sugar,  then  pour  in  beater  and  beat  up 
very  stiff  and  light,  then  add  18  Ibs  corn  syrup  that  is  heated 
and  pour  in  the  beaten  batch  and  beat  up  very  light.  Then 
add  3  ounces  of  vanilla  flavor,  then  cast  in  mould  on  top  of 
the  nougat  cream.  Let  stand  in  starch  for  2  days,  then  dip 
in  thin  chocolate  on  the  enrober  machine. 

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Apell's  Up-to-Date  Candy  Teacher 

CLUSTER  PATTIES 

Soak  1 J4  Ibs.  of  gelatine  in  12  Ibs.  of  water  for  1  hour. 
Then  place  in  melting  kettle  and  dissolve  the  gelatine.  Then 
add  23  Ibs.  of  granulated  sugar  with  7  Ibs.  of  corn  syrup 
and  thoroughly  dissolve  the  sugar,  then  pour  in  beater  and 
beat  the  batch  up  very  light  and  stiff.  Then  add  20  Ibs.  of 
corn  syrup  that  has  been  heated  lukewarm  and  pour  in  the 
beaten  batch,  then  finish  beating  the  batch  until  light  enough 
to  cast.  Then  flavor  with  3  ounces  of  vanilla  flavor,  then 
cast  in  half  round  patty  mould.  Let  stand  for  2  days,  then 
dip  in  thin  chocolate  on  the  enrober  machine,  then  have  the 
chocolate  girls  dip  a  small  peanut  cluster,  and  place  on  top 
of  the  marshmallow  dipped  patties. 


MARSHMALLOW  CUT  GOODS 

WALNUT  TOP  BAR 

Soak  1  Ib.  10  ounces  of  geltaine  in  12  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve  the  gelatine. 
Then  add  22  Ibs.  of  granulated  sugar  with  8  Ibs.  of  corn 
syrup  and  thoroughly  dissolve  the  sugar,  then  pour  in 
beater  and  beat  up  very  light  and  stiff,  then  add  20  Ibs.  of 
corn  syrup  that  is  heated  lukewarm  and  finish  beating  the 
batch  up  very  light,  then  add  3  ounces  of  vanilla  flavor  and 
pour  out  on  wooden  trays  lined  with  manilla  paper,  with  the 
rods  the  thickness  of  the  bar,  or  use  six-eighths  inch  rods, 
and  sprinkle  the  top  of  the  batch  with  walnuts.  Then  let 
stand  until  next  day.  Turn  the  tray  and  marshmallow  over 
on  another  tray  that  is  dusted  with  starch,  then  soak  the 
paper  with  a  wet  cloth,  then  peel  the  paper  from  the  marsh- 
mallow,  then  rub  some  starch  over  the  marshmallow  where 
the  damp  paper  came  off,  then  mark  in  bars  3^4  by  lj^ 
inches,  then  let  dry  over  night  in  trays,  then  dip  on  the  en- 

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rober  machine  in  thin  chocolate.  In  the  warm  weather  you 
must  let  your  bars  dry  longer  than  in  the  cool  weather,  for 
when  marshmallow  bars  are  dipped  with  too  much  moisture 
in  the  bars  they  will  ferment  or  swell  and  burst  the  chocolate 
coating. 

COCOANUT  BAR 

Soak  1  Ib.  10  ounces  of  gelatine  in  12  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve  the  gelatine. 
Then  add  25  Ibs.  of  sugar  with  6  Ibs.  of  corn  syrup  and 
thoroughly  disolve  the  sugar,  then  pour  in  beater  and  beat 
the  batch  up  very  light  and  stiff.  Then  add  19  Ibs.  of  corn 
syrup  that  is  heated  lukewarm  and  pour  in  the  beaten  batch 
and  finish  beating  the  batch  very  light  and  stiff.  Then  add 
3  ounces  of  vanilla  flavor  and  pour  out  on  trays  lined  with 
manilla  paper,  then  sprinkle  thread  cocoanut  over  the  top 
of  the  marshmallow  and  let  stand  till  next  day,  then  soak 
the  paper  off  the  marshmallow  and  mark  in  bars.  Then  cut 
and  let  dry  in  trays  over  night,  then  dip  in  thin  chocolate  on 
the  enrober  dipping  machine. 

BRAZIL  MARSHMALLOW  BAR 

Soak  1  Ib.  10  ounces  of  gelatine  in  11  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve  the  gela- 
tine, then  add  23  Ibs.  of  sugar  and  6  Ibs.  of  corn  syrup  and 
thoroughly  dissolve  the  sugar.  Then  pour  in  marshmallow 
beater  and  beat  up  very  light  and  stiff.  Then  add  21  Ibs. 
of  corn  syrup  that  is  lukewarm,  and  finish  beating  the  batch 
until  very  light  and  stiff.  Then  add  2l/2  ounces  of  vanilla 
flavor  and  then  pour  out  on  trays  lined  with  manilla  paper. 
Then  sprinkle  the  top  of  the  marshmallow  with  crushed 
Brazil  pieces.  Then  let  stand  over  night;  then,  next  day,  soak 
the  paper  from  the  marshmallow  and  dust  the  batch  with 
starch,  then  mark  in  bars  and  cut;  then  place  in  trays  to 
dry  over  night,  then  dip  on  the  enrober  dipping  machine. 

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Apell's  Up-to-Date  Candy  Teacher 

MAPLE  PECAN  BAR 

Soak  1  Ib.  10  ounces  of  gelatine  in  1 1  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  disolve  the  gela- 
tine. Then  add  20  Ibs.  of  granulated  sugar  with  7  Ibs.  of 
corn  syrup  and  thoroughly  dissolve  the  sugar,  then  pour  in 
beater  and  beat  up  very  stiff.  Now  cook  5  Ibs.  of  maple 
sugar  with  \y2  gallons  of  water.  Cook  to  236  degrees 
and  pour  this  cooked  maple  sugar  into  the  batch  and  18 
Ibs.  of  corn  syrup  and  thoroughly  beat  the  batch  up  light 
and  stiff.  Then  add  just  enough  of  burnt  sugar  color  to 
give  it  a  light  maple  color,  then  add  1  ounce  of  maple  flavor. 
Then  pour  out  on  trays  lined  with  manilla  paper,  then  sprin- 
kle the  top  of  the  marshmallow  with  crushed  pecan  pieces^ 
then  let  stand  over  night.  Then  next  morning  soak  the 
paper  off,  then  dust  the  batch  with  starch,  then  mar  kin  bars, 
then  let  dry  in  trays  over  night.  Then  dip  in  thin  chocolate 
on  the  enrober  machine. 

MARSHMALLOW  FRUIT  BAR 

Soak  1  Ib.  10  ounces  of  gelatine  in  11  Ibs  of  water  for 
1  hour.  Then  place  in  melting  kettle  and  dissolve  the  gela- 
tine. Then  add  25  Ibs.  of  granulated  sugar  with  7  Ibs.  of 
corn  syrup  and  thoroughly  dissolve  the  sugar.  Then  pour 
in  beater  and  beat  the  batch  up  very  light  and  stiff.  Then 
add  20  Ibs.  of  corn  syrup  that  is  heated  lukewarm  and  beat 
the  batch  up  Very  light  and  stiff,  then  add  3  ounces  of  va- 
nilla flavor,  and  then  pour  out  on  trays  lined  with  manilla 
paper.  Then  sprinkle  the  top  of  the  marshmallow  with 
pineapple  glaze  fruit  and  glaze  cherries  that  are  cut  up  in 
very  small  pieces,  then  let  stand  over  night,  then  next  morn- 
ing soak  the  paper  off  the  marshmallow  and  dust  the  bot- 
tom of  the  batch  with  starch  and  mark  the  side  of  the  marsh- 
mallow  that  does  not  contain  the  fruit,  and  when  cutting 
the  marshmallow  cut  with  the  fruit  down.  Then  place  in 

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trays  and  let  dry  over  night;  then,  when  dry,  dip  on  the  en- 
rober  dipping  machine. 

VANILLA  AND  CHOCOLATE  BAR 

Soak  1  Ib.  10  ounces  of  gelatine  in  11  Ibs.  of  water  for  1 
hour.  Then  place  in  melting  kettle  and  dissolve  the  gela- 
tine. Then  add  23  Ibs.  of  granulated  sugar  with  8  Ibs.  of 
corn  syrup  and  thoroughly  dissolve  the  sugar.  Then  pour 
in  beater  and  beat  up  very  light  and  stiff,  then  add  18  Ibs. 
of  corn  syrup  that  is  warm  and  pour  in  the  batch  and  finish 
beating  the  batch  until  it  is  very  light  and  stiff.  Then  add  3 
ounces  of  vanilla  flavor.  Then  pour  out  half  of  the  batch 
on  trays  lined  with  paper  about  one-quarter  inch  thick;  then 
color  the  rest  of  the  batch  with  3  Ibs.  of  cocoa  powder  and 
mix  thoroughly,  then  pour  this  chocolate  colored  batch  on 
top  of  the  white  vanilla  batch  and  spread  about  half  an  inch 
thick.  Then  dip  in  thin  chocolate  that  has  ground  roasted 
almonds  when  the  bars  are  dry  enough  to  dip. 


CRYSTALLIZING  WORK 

CRYSTALLIZING  AND  THE  COOKING  OF 
CRYSTAL  SYRUP 

In  cooking  sugar  to  be  used  for  crystallizing  work  use 
only  the  cane  sugar  for  this  class  of  work. 

In  cooking  syrup  for  crystallizing,  the  higher  you  cook 
the  syrup  the  coarser  crystal  your  goods  will  have,  and  the 
lower  you  cook  the  syrup  the  finer  the  crystal  your  goods 
will  have;' but  if  you  cook  the  syrup  below  33  degrees  on 
the  syrup  gauge  your  goods  will  get  soft  and  sticky,  as  the 
goods  will  not  take  a  crystal  at  all. 

When  you  purchase  a  crystal  gauge  always  try  out  your 
gauge  to  see  if  the  gauge  will  register  right,  by  placing  the 

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gauge  in  a  pail  of  water,  and  if  the  gauge  stands  at  the 
zero  mark  line  on  the  gauge  when  standing  in  the  water 
your  gauge  is  registering  right,  and  if  the  syrup  gauge 
registers  below  or  above  the  zero  mark  then  your  gauge 
is  registering  wrong  and  should  not  be  used,  as  it  will  cause 
you  a  lot  of  trouble  in  cooking  the  syrup  for  the  different 
goods  to  be  crystallized. 


Syrup  Gauge  for  Cooking  Crystal  Syrup. 

In  cooking  the  crystal  syrup  place  the  water  in  your  steam 
kettle,  then  the  sugar,  and  the  quicker  crystal  syrup  is  cooked 
the  better  results  you  will  have  on  your  crystallized  goods. 
The  least  grain  or  sugar  on  the  sides  of  your  kettle  when 
cooking  your  syrup  will  cause  the  crystal  to  grain. 

Goods  that  are  to  be  crystallized  should  be  placed  in 
some  part  of  the  room  that  has  no  heavy  machinery  going, 
as  the  shaking  of  the  floor  will  spoil  the  crystal  while  set- 
ting in  the  pans.  Crystal  pans  should  be  cleaned  for  a 
fine  crystal,  but  for  cream  mixtures  and  gum  work  they  can 
be  scraped  and  let  dry,  then  they  can  be  used  without  wash- 
ing them. 

CRYSTAL  SYRUP 

Cook  in  steam  kettle  200  Ibs.  of  sugar  with  16  gallons  of 
water,  and  as  soon  as  the  batch  comes  to  a  boil  skim  the 
top  of  the  syrup  with  a  fine  skimmer.  Then  take  your  tin 
holder  and  dip  down  into  the  syrup  and  fill  the  holder  up 
with  syrup,  then  place  your  syrup  gauge  in  the  holder  that 
contains  the  syrup  and  your  syrup  should  register  32  de- 
grees. If  it  registers  more  than  32  degrees  you  will  have  to 
add  a  little  water.  Then  start  the  batch  cooking  with  a 
steamer  or  cover  on  the  kettle,  so  that  your  kettle  will 

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steam  all  the  sugar  from  the  sides.  If  the  kettle  still  shows 
signs  of  sugar  you  must  take  a  brush  and  wash  the  sugar 
down  by  dipping  the  brush  in  cold  water,  then  rubbing  the 
sugar  from  the  sides  of  the  kettle.  Then  cook  the  syrup 
to  33^2  degrees  for  cream  work  or  French  cream  mixtures 
and  34  degrees  for  gum  work. 

Then  pour  out  in  tin  tubs  to  cool,  and  should  be  put  on 
the  goods  only  lukewarm. 

In  using  the  crystal  pans  when  your  crystal  is  cooked  and 
let  stand  until  lukewarm.  Have  the  crystal  pans  filled 
about  two-thirds  full  of  the  goods  to  be  crystallized,  and 
then  fill  the  pan  with  the  syrup  so  that  the  syrup  covers  the 
goods,  then  have  wire  screens  to  lay  over  the  top  of  each 
pan,  then  stack  up  about  5  high  and  let  stand  until  next 
morning,  then  next  morning  drain  the  syrup  from  the  goods 
into  tubs,  and  this  syrup  can  be  cooked  over  again  by  using 
half  sugar  and  half  of  the  used  crystal  syrup. 

When  draining  your  pans  use  the  wire  screens  to  keep 
the  goods  from  sliding  out  when  stacking  in  the  crystal 
trough,  then  let  them  drain  thoroughly,  then  spread  out  in 
trays  lined  with  wax  paper  or  trays  with  screen  bottoms. 

In  the  cold  weather  your  crystal  room  should  be  heated 
to  about  80  degrees,  so  that  your  goods  will  dry  thoroughly, 
as  when  the  goods  dry  slowly  they  have  a  dull  appearance. 
Always  see  that  your  goods  are  dry  before  being  packed  in 
pails  or  boxes. 

In  crystallizing  on  a  large  scale  you  should  have  a  large 
sheet  iron  tank  holding  about  200  gallons  of  syrup.  Then 
place  wire  baskets  filled  with  the  goods  to  be  crystallized, 
creams  or  gums,  and  fill  the  baskets  two-thirds  full  of  goods, 
then  place  one  row  of  wire  screen  baskets  on  top  of  each 
other  until  you  have  the  baskets  stacked  as  high  as  your 
batch  of  syrup  will  cover  them.  When  your  batch  of  syrup 
is  cooked  it  will  have  to  let  in  a  receiving  tank,  where  it  is 

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Apell's  Up-to-Date  Candy  Teacher 

cooled  until  lukewarm  only.  This  receiving  tank  should 
have  coils  of  pipe  with  cold  water  running  through  the  pipes 
to  cool  the  syrup.  Then,  after  the  syrup  is  cooled,  the 
syrup  should  be  let  into  the  crystallizing  tank  which  con- 
tains the  wire  baskets,  and  the  syrup  must  be  let  in  from  the 
bottom,  so  that  the  syrup  starts  to  cover  the  baskets  from 
the  bottom.  Then  let  the  goods  stand  in  the  syrup  for  8 
hours.  Then  open  the  bottom  valve  and  drain  the  syrup 
from  the  baskets  with  a.  rotary  pump,  then  let  stand  until 
the  goods  are  drained  well,  then  spread  out  on  tables  lined 
with  paper,  then,  when  dry,  pack  in  pails  or  boxes. 

This  syrup  can  be  used  over  again  with  half  sugar,  or 
can  be  used  in  the  manufacture  of  fondant  creams  for  choco- 
late work,  and  when  used  for  the  manufacture  of  fondant 
cream  use  at  the  rate  of  75  Ibs.  of  sugar  to  every  100  Ibs. 
of  crystal  syrup. 


CREAM  MIX  SPECIALTIES  FOR  PAILS 

FONDANT  CREAM  TO  BE  USED  IN  THE  MANU- 
FACTURE OF  CREAM  MIXTURES 

Cook  in  steam  kettle  100  Ibs.  of  cane  sugar,  25  Ibs  of 
corn  syrup  with  3j4  gallons  of  water  and  cook  this  batch  to 
240  degrees  on  cooking  gauge.  Then  pour  out  on  ball 
beater  and  let  get  partly  cool,  then  start  to  cream  the  batch 
to  a  fondant. 

Then  as  soon  as  the  batch  is  creamed  it  is  ready  to  be  used 
as  cream  fondant  that  is  used  the  same  day  that  it  is  made 
will  turn  out  a  whiter  and  clearer  crystallized  cream  mix 
than  cream  that  is  made  up  for  stock. 

SYRUP  TO  BE  USED  IN  THE  MANUFACTURE  OF 
CREAM  MIXTURES 

Cook  in  steam  kettle  50  Ibs.  of  cane  sugar,  12  Ibs.  of  corn 
syrup,  with  1 J^  gallon,  of  water.  Cook  to  245  degrees. 

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Apell's  Up-to-Date  Candy  Teacher 

FRENCH  STYLE  CREAM  MIX  FOR  PAILS 

Place  60  Ibs.  of  cream  fondant  in  cream  mixing  kettle. 
Then  pour  syrup  that  is  cooked  to  245  degrees  into  this  60 
Ibs.  of  fondant  cream  and  mix  thoroughly.  Then  add  a  few 
drops  of  blue  color  for  the  white  to  bleach  out  the  white 
cream  mix.  Then  add  one-half  ounce  of  oil  of  peppermint 
and  3  Ibs.  of  special  fondant  and  mix  thoroughly  with  a  little 
heat  on  the  kettle,  but  you  must  not  let  the  batch  get  too  thin 
or  your  goods  will  get  hollow  when  casted  in  starch.  Then 
pour  in  depositor  and  use  the  20  pump  and  heat  the  hopper 
on  the  depositor  to  160  degrees,  then  cast  in  dry  starch. 
Let  stand  over  night,  then  take  out  of  starch  and  then  crys- 
tallize in  syrup  at  33  y2  degrees. 


Cream  Mixing  Kettle  for  Crystallized  Mixtures, 
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Apell's  Up-to-Date  Candy  Teacher 

Make  this  French  style  mixture  in  white,  mint  flavor, 
yellow  use  lemon  flavor,  orange  color  a  light  orange  and 
flavor  with  orange,  pink  color  and  flavor  with  wintergreen 
flavor,  maple  color  with  burnt  sugar  color  and  add  maple 
flavor. 

Now  to  make  a  very  pretty  mixture  for  pails  make  4  to  5 
of  the  different  designs  double  colors  by  running  the  mould 
half  full  of  white,  then  fill  the  balance  of  the  mould  colored. 
Make  white  and  pink,  white  and  orange,  white  and  yellow 
and  white  and  green. 

Then  pack  in  pails  when  crystallized  and  top  off  with 
crystallized  cream  strawberries,  with  stems  on  a  few  of  the 
strawberries. 

CREAMED  STRAWBERRIES  FOR  TOPPING 
CREAM  MIXTURES 

Fondant  Cream:  Cook  in  steam  kettle  100  Ibs.  of  cane 
sugar,  30  Ibs.  of  corn  syrup,  3  gallons  of  water.  Cook  to 
240  degrees.  Pour  out  on  beater  and  when  partly  cool 
cream  to  a  fondant. 

SYRUP  FOR  CREAM  STRAWBERRIES 

Cook  in  steam  kettle  100  Ibs.  of  cane  sugar,  35  Ibs.  of 
corn  syrup,  3  gallons  of  water.  Cook  to  245  degrees. 

Now  place  the  batch  of  cream  fondant  in  the  cream 
mixing  kettle  and  turn  on  a  little  heat  to  melt  the  cream. 
Then,  as  soon  as  the  cream  is  soft  so  that  it  will  mix  with 
stirrer  add  the  cooked  syrup  and  mix  thoroughly,  then  add 
3  Ibs.  of  special  fondant  cream  and  color  the  batch  a  light 
orange  color  with  3  ounces  of  strawberry  flavor.  Then  pour 
in  depositor  and  cast  in  a  strawberry  shape  mould.  Then 
let  stand  over  night,  then  take  out  of  starch  and  run  them  up 
in  the  revolving  pans  with  a  syrup  colored  a  deep  rad,  and 
use  half  dissolved  gum  arabic  and  half  crystal  syrup  for 

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wetting  the  strawberries,  then  dry  up  with  granulated  sugar. 
Then  place  in  trays  to  dry,  and  then,  next  day,  give  them 
another  coat  of  disolved  gum  and  syrup  colored  red,  and  dry 
up  with  granulated  sugar,  then  let  dry  over  night  in  trays, 
then  place  in  crystal  and  crystallize  them  at  33  */2  degrees. 

PEPPERMINT     AND    WINTERGREEN    WAFERS 
FOR  PAIL  GOODS 

Cook  in  steam  kettle  100  Ibs.  of  cane  sugar,  25  Ibs.  of 
corn  syrup  and  3^  gallons  of  water.  Cook  to  241  degrees. 
Then  pour  out  on  beater  and  cream  to  a  fondant  when 
partly  cool. 

Now  place  50  Ibs.  of  this  cream  into  the  cream  mixing 
kettle.  Then  cook  a  syrup  50  Ibs.  of  cane  sugar,  12  Ibs.  of 
corn  syrup  with  1  ^  gallons  of  water  and  cook  to  245  de- 
grees. Then  pour  this  cooked  syrup  into  the  50  Ibs.  of 
cream  fondant  in  the  mixing  kettle  and  mix  thoroughly,  then 
add  3  Ibs.  of  special  fondant  and  1  ounce  of  oil  of  pepper- 
mint and  mix  thoroughly. 

Then  pour  in  depositor  and  cast  in  dry  starch  in  a  wafer 
shape  mould  and  let  stand  over  night.  Then  take  out  of 
starch  and  spread  out  on  a  table  to  dry,  then  crystallize  in 
33^  degree  crystal  syrup. 

For  the  wintergreen  wafers  color  the  batch  a  pink  color 
and  flavor  with  1  ounce  of  oil  of  wintergreen. 

CRYSTALLIZED  CONSERVE  WORK  FOR  PAIL 

GOODS 

Cook  in  steam  kettle  100  Ibs.  of  cane  sugar,  30  Ibs.  of 
corn  syrup,  with  3  gallons  of  water.  Cook  to  245  degrees. 
Then  add  35  Ibs.  of  fondant  cream  and  mix  thoroughly, 
then  for  the  white  add  a  few  drops  of  blue  color  to  bleach 
out  the  white.  Then  make  your  colors  in  pink,  yellow, 
orange  lavender  and  flavor  the  white  mint,  yellow  cinnamon, 

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orange  orange  and  lavender  with  violet  flavor. 

Pour  in  depositor  and  cast  in  small  moulds  of  different 
designs.  Then  let  stand  in  starch  over  night,  then  when  dry, 
crystallize  at  33^  degrees. 

Then  when  thoroughly  dry  from  the  crystal,  pack  in  5- 
Ib.  boxes  and  pails. 

COCOANUT  WAFERS 

Place  40  Ibs.  of  fondant  cream  in  cream  mixing  kettle. 
Now  cook  in  steam  kettle  50  Ibs.  of  cane  sugar,  12  Ibs.  of 
white  corn  syrup,  with  1  ^2  gallons  of  water,  and  cook  to 
245  degrees.  Then  pour  this  cooked  syrup  in  your  mixing 
kettle  that  contains  the  40  Ibs.  of  fondant  cream  and  mix 
thoroughly,  then  add  5  Ibs.  of  macaroon  cocoanut  and  2 
ounces  of  vanilla  flavor.  Then  add  a  few  drops  of  blue 
color  for  the  white,  then  pour  in  depositor  machine  and  cast 
in  a  wafer  shape  mould,  then  let  stand  in  starch  over  night; 
then,  next  day,  take  out  of  starch,  and  when  thoroughly  dry 
place  in  crystal  at  33^  degrees. 

Make  these  wafers  in  white  and  pink  color,  and  for  the 
pink  use  brilliant  rose  color  and  flavor  with  wintergreen 
flavor.  Then  pack,  when  crystallized,  in  5  Ib.  boxes  in  lay- 
ers, one  layer  assorted. 


CRYSTALLIZED  HAND  MADE  CREAMS 

Centers  to  be  dipped  in  fondant  cream.  Cream  fondant 
to  be  used  for  centers. 

Cook  in  steam  kettle  100  Ibs.  of  cane  sugar,  10  Ibs.  of 
corn  syrup,  3^  gallons  of  water.  Cook  to  240  degrees, 
then  add  25  Ibs.  of  corn  syrup  and  .finish  cooking  the  batch 
to  240  degrees.  Then  pour  out  on  ball  cream  beater,  and 
when  partly  cool  start  to  cream  to  a  fondant. 

Then  place  50  Ibs.  of  this  fondant  cream  in  the  melting 
kettle  and  heat  hot  enough  to  cast,  then  add  10  Ibs  of  spe- 

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Apell's  Up-to-Date  Candy  Teacher 

cial  fondant  and  mix  thoroughly,  then  add  for  white  center 
2  ounces  of  vanilla;  lemon  center,  1  ounce  of  oil  of  lemon; 
orange  center,  1  ounce  of  oil  of  orange;  strawberry  center, 
2  ounces  of  true  fruit  strawberry  flavor;  pineapple  center  1 
Ib.  of  ground  pineapple  fritters  or  fingers;  almond  paste 
center,  use  3  Ibs.  of  almond  paste. 

Then  cast  by  depositor  machine  in  different  shapes  and 
let  stand  over  night,  then  take  out  of  starch  and  dip  in 
hand  made  fondant  cream. 

You  can  also  use  crushed  fruits  of  all  kinds  by  cooking 
the  crushed  fruit  down  like  for  chocolate  centers. 

Centers  to  be  used  for  hand  dips  must  not  be  too  soft  or 
they  will  ripen  up  when  placed  in  crystal. 

When  heating  the  cream  for  these  centers  heat  the  cream 
a  little  hotter  than  you  do  for  chocolate  cream  centers. 

You  can  make  these  centers  of  fruit  jelly,  cocoanut  cream 
center,  brazils  dipped,  walnuts  dipped,  filberts  dipped  in  two 
colors.  Dip  them  in  white  cream  then  in  pink  or  orange 

or  maple  color. 

i 

FONDANT  CREAM  TO  BE  USED  FOR  HAND 
MADE  CREAMS 

Cook  in  steam  kettle  100  Ibs.  of  cane  sugar,  10  Ibs.  of 
corn  syrup,  with  3^  gallons  of  water.  Cook  to  242  de- 
grees in  warm  weather  or  241  in  cool  weather;  Then  add 
15  Ibs.  of  corn  syrup  and  finish  cooking  the  batch  to  242  de- 
grees. Then  pour  out  on  ball  cream  beater  and  when 
partly  cool  start  to  cream  to  a  fondant.  Then  it  is  ready  to 
be  dipped  with. 

Cream  fondant  to  be  used  for  dipping  should  be  used  up 
the  same  day  it  is  made  or  the  cream  will  have  a  darker 
shade  color  when  dipped  with  next  day. 

Then  after  your  creams  are  dipped  in  fondant  cream  let 
stand  over  night  in  trays  to  dry  out  thoroughly,  then  crys- 

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tallize  them  in  crystal  syrup  at  33j/2  degrees,  and  only  use 
a  lukewarm  crystal  on  this  class  of  work,  or  your  cream  will 
get  too  soft. 

CREAM  EASTER  ASSORTMENT 

Place  in  cream  mixing  kettle  50  Ibs.  of  fondant  cream. 
Now  cook  a  syrup  in  a  steam  kettle  50  Ibs.  of  cane  sugar,  12 
Ibs.  of  corn  syrup,  Ij4  gallons  of  water.  Cook  to  245  de- 
grees, then  pour  this  cooked  syrup  into  the  50  Ibs.  of  cream 
fondant  and  mix  thoroughly.  Then  add  a  few  drops  of  blue 
color  for  the  white  and  flavor  with  2  ounces  of  vanilla  flavor. 
Then  cast  by  depositor  machine  in  dry  starch  in  small 
chicken  design  mould,  rooster  design  mould  and  rabbit  de- 
sign mould.  Make  them  in  two  colors,  white  and  pink. 

Then  let  stand  in  starch  over  .night,  then  next  morning 
take  out  and  let  get  thoroughly  dry,  then  place  them  in 
crystal  at  33  l/2  degrees;  then,  when  drained  and  thoroughly 
dry,  pack  in  5-lb.  boxes. 

CREAM  EASTER  EGGS  FOR  THE  PANS 

Place  50  Ibs.  of  fondant  cream  in  the  cream  mixing  ket- 
tle. Now  cook  a  syrup  of  50  Ibs.  of  sugar,  25  Ibs.  of  corn 
syrup,  1  y2  gallons  of  water.  Cook  to  245  degrees.  Then 
pour  this  cooked  syrup  into  the  fondant  cream  that  is  in  the 
melting  kettle  and  mix  thoroughly,  and  if  it  is  too  thick  to 
cast,  heat  it  hot  enough  to  cast.  Then  add  10  Ibs.  of  special 
fondant  and  3  ounces  of  vanilla  flavor  and  mix  thoroughly, 
then  pour  out  into  the  depositor  machine  and  cast  in  small 
egg  shape  mould  and  let  stand  till  next  day,  then  take  out  of 
starch  and  run  up  by  the  revolving  pans  and  finish  in  as- 
sorted colors,  white,  pink,  yellow  and  orange. 

CREAM  EGGS  CHOCOLATE  COATED,  FOR 
EASTER 

Fondant  Cream  for  Cream  Easter  Eggs :     Cook  in  steam 

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Apell's  Up-to-Date  Candy  Teacher 

kettle  100  Ibs.  of  sugar,  30  Ibs.  of  corn  syrup,  with  3  gallons 
of  water.  Cook  to  240  degrees,  then  pour  out  on  cream 
beater  and  when  partly  cool  start  to  cream  the  batch  to  a 
fondant. 

Now  place  50  Ibs.  of  cream  fondant  in  the  cream  melting 
kettle  and  heat  the  cream  thin  enough  to  cast,  then  add  15 
Ibs.  of  special  nougat  fondant  and  mix  thoroughly,  then  add 
3  ounces  of  vanilla  flavor  and  cast  in  egg  shape  mould. 

Make  the  sizes  of  the  egg  mould  so  that  they  can  be  sold 
when  dipped  in  chocolate  for  5  cents  up  to  one  dollar  size. 

Make  the  cream  center  with  fruit  and  nuts  of  all  kinds, 
and  have  girls  to  drop  the  fruit  and  nuts  in  each  half;  then, 
next  day,  take  out  of  starch  and  have  them  stuck  together, 
then  dip  by  enrober  machine  or  by  hand. 

Forthe  10-cent  size  pack  in  a  small  carton,  and  also  the 
dollar  size  with  white  shredded  paper. 

The  25-cent  size  egg  should  be  decorated  and  also  the  50- 
cent  and  $1  size  in  white  decorated  icing  or  chocolate  icing. 
In  dipping  the  50-cent  and  $1  size  egg  dip  each  half,  then 
stick  them  together  with  chocolate.  Then  decorate  around 
the  border. 

The  cream  used  for  the  large  size  eggs  should  be  heated 
hot,  so  that  the  cream  will  set  hard,  or  else  the  egg  when 
dipped  in  chocolate  will  ripen  up  and  burst  the  coating. 

BUTTER  CREAM   MIXTURES 

Fondant  cream  to  be  used  in  butter  cream  mixtures: 
Cook  in  steam  kettle  100  Ibs.  of  cane  sugar,  30  Ibs.  of 
corn  syrup  with  3  gallons  of  water.     Cook  to  240  degrees, 
then  pour  out  on  ball  beater  and  when  partly  cool  start  to 
cream  to  a  fondant. 

SYRUP  FOR  BUTTER  CREAM  MIXTURES 

Cook  in  steam  kettle  45  Ibs.  of  sugar,  25  Ibs.  of  corn  syrup 
with  ll/2  gallons  of  water.  Cook  to  245  degrees  for  small 

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mixtures.      Cook  to   250   degrees   for  large  penny  pieces. 

Place  in  your  stirring  kettle  30  Ibs.  of  cream  fondant,  then 
add  the  cooked  syrup  and  mix  thoroughly,  then  add  4  Ibs. 
of  special  fondant  cream  and  mix  thoroughly.  Then  add 
12  Ibs.  of  condensed  milk  and  mix  the  batch,  then  add  4 
ounces  of  salt  and  3  ounces  of  vanilla  flavor.  Then  pour 
in  depositor  and  cast  in  very  small  butter  cream  design 
moulds  and  use  some  flower  design  butter  cream  moulds. 

Cast  them  in  double  colors  by  running  them  half  white 
and  the  other  half  pink,  or  yellow,  orange  or  chocolate. 

This  makes  a  very  pretty  mix  when  you  run  your  colors 
right.  Then  let  your  butter  creams  stand  in  starch  for  two 
days,  then  take  out  of  starch,  and  they  must  be  thoroughly 
brushed  so  that  they  do  not  have  any  starch  on  them  what- 
ever. Then  glaze  them  with  confectioner's  white  glaze. 

To  glaze  the  butter  creams,  place  about  25  Ibs.  of  the  mix 
in  a  small  revolving  pan,  then  start  the  pan  revolving  and 
then  pour  on  a  little  of  the  confectioner's  glaze  and  after 
the  glaze  is  on  only  let  the  pan  revolve  4  to  5  times  around. 
If  you  let  them  run  in  the  pan  too  long  they  will  get  smeared 
and  sticky.  Then  take  out  of  the  pan  with  a  small  wire 
sieve  and  pour  out  on  wire  screens,  and  in  about  one  hour 
loosen  them  up  by  jarring  the  trays.  Then  let  stand  till 
dry.  Then  pack  in  half  pails  or  5-lb.  boxes. 

BUTTER  CREAM  EASTER  EGGS 

Place  in  stirring  cream  mixing  kettle  35  Ibs.  of  fondant 
cream.  Now  cook  a  syrup  of  50  Ibs.  of  sugar,  25  Ibs.  of 
corn  syrup,  with  lJ/2  gallons  of  water.  Cook  to  250  de- 
grees, then  pour  this  cooked  syrup  into  the  35  Ibs.  of  fondant 
cream  that  is  in  the  mixing  kettle  and  mix  thoroughly,  then 
add  4  Ibs.  of  special  fondant  cream,  3  ounces  of  vanilla  fla- 
vor and  14  Ibs.  of  condensed  milk  and  4  ounces  of  salt  and 
mix.  Then  have  some  small  egg  shape  moulds  printed 

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Apell's  Up-to-Date  Candy  Teacher 

in  starch  ready.  Then  pour  your  batch  in  depositor 
machine  and  cast  in  your  starch  impressions. 

Then  make  one  batch  of  white  to  every  batch  of  color,  so 
that' your  mixture  of  eggs  will  be  half  white  and  half  colors 
when  mixed.  Make  for  colors  pink^chocolate,  orange  and 
lemon.  Then  let  them  stand  in  starch  for  two  days,  then 
take  out  of  starch,  and  see  that  the  eggs  are  thoroughly 
brushed  clean  from  starch.  Then  glaze  in  small  revolving 
pan  and  place  in  trays  with  wire  bottom  screen,  then  in  one 
hour  loosen  them  by  jarring  the  trays.  Then  let  s.tand  until 
dry,  then  pack  in  pails  or  boxes. 

You  can  spot  these  cream  eggs  when  thoroughly  dry  by 
using  a  whisk  brush,  and  dip  the  brush  in  a  thin  solution  of 
color,  and  then  have  a  stick  and  hit  the  brush  lightly  while 
moving  over  the  tray  of  eggs.  But  do  not  have  too  much 
color  on  the  brush,  otherwise  the  spots  on  the  eggs  will  be 
too  large  and  they  will  not  show  up  right.  Then  let  dry  o*7er 
night,  then  pack  in  boxes  or  half  pails. 

MILK  CREAM  PENNY  GOODS 
Place  35  Ibs.  of  fondant  cream  in  mixing  kettle.  Now 
cook  syrup  of  20  Ibs.  of  corn  syrup  and  45  Ibs.  of  sugar  and 
5  quarts  of  water.  Cook  to  255  degrees.  Then  pour  this 
cooked  syrup  in  your  fondant  cream  that  is  in  the  mixing 
kettle  and  mix  well.  Then  add  4  Ibs.  of  special  nougat  fon- 
dant, and  when  mixed  together  add  14  Ibs.  of  condensed 
milk,  4  ounces  of  salt  and  3  ounces  of  vanilla  flavor.  Then 
pour  in  depositor  machine  and  cast  in  starch  in  moulds  of 
basket  designs,  rabbit  designs,  and  chicken  design  moulds. 
Then  let  stand  in  starch  for  2  days,  then  take  out  of  starch 
and  brush  them  thoroughly  free  from  starch.  Then  glaze 
them  with  a  brush  and  have  them  spread  out  on  wire  screen 
trays,  or  they  can  be  dipped  down  in  a  very  thin  glaze  on 
wire  screen. 

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MILK  CREAM  PYRAMIDS 

Place  17  Ibs.  of  cream  fondant  in  mixing  kettle.  Then 
cook  in  steam  kettle  15  Ibs.  of  corn  syrup,  32  Ibs.  of  sugar, 
1  gallon  of  water,  2  Ibs.  of  Nuco  butter  to  250  degrees. 
Then  pour  this  cooked  syrup  into  the  fondant  cream  and 
mix  thoroughly,  then  add  6  Ibs.  of  liquor  chocolate  that  is 
cut  up  fine,  and  then  add  1 1  Ibs.  of  condensed  milk,  3  ounces 
of  salt  and  2  ounces  of  vanilla  flavor.  Then  pour  in  de- 
positor machine  and  cast  in  pyramid  shape  molds,  then  let 
stand  in  starch  for  2  days.  Then  take  out  of  starch  and 
glaze  in  dark  confectioner's  glaze. 

MILK  CREAM"  CANDY  CORN 

As  this  is  one  of  the  staple  articles  sold  to  the  jobbing 
trade,  and  is  also  a  very  tedious  piece  of  candy  to  make  with 
only  one  depositor,  as  this  piece  of  candy  must  be  casted.  in 
three  different  colors  and  must  be  handled  three  different 
times,  if  it  is  casted  with  only  one  depositing  machine. 

Where  you  have  three  depositors  going  at  the  same  time 
you  will  be  in  position  to  keep  the  trays  going  from  one 
depositor  to  the  other  until  the  piece  is  finished  to  repre- 
sent the  grain  of  corn.  The  first  depositor  must  contain 
the  white  part  of  the  grain  of  corn.  The  second  depositor 
must  contain  the  orange  part  of  the  grain  of  corn.  The 
third  depositor  must  contain  the  yellow  to  represent  the 
grain  of  corn. 

White  batch:  Cook  in  steam  kettle  25  Ibs.  of  sugar,  15 
Ibs.  of  corn  syrup,  3  quarts  of  water.  Cook  to  244  degrees. 
Now  place  15  Ibs.  of  fondant  cream  in  the  stirring  kettle  and 
add  1  Ib.  of  Nuco  butter.  Then  pour  this  cooked  syrup 
in  the  fondant  cream  and  mix  thoroughly.  Then  add  8  Ibs. 
of  condensed  milk  and  2  Ibs.  of  special  fondant  cream  and 
1  ounce  of  vanilla  flavor  and  1  ounce  of  salt.  Then  mix 
thoroughly.  Then  pour  in  depositor  machine  and  cast  in 

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the  corn  impressions,  and  in  setting  the  pumps  on  the  de- 
positor you  must  only  cast  the  mould  about  one-fifth  full  for 
the  white  part  of  the  grain  of  corn. 

Now  for  the  orange  part.  Cook  in  steam  kettle  50  Ibs. 
of  sugar,  30  Ibs  of  corn  syrup,  with  \l/2  gallons  of  water. 
Cook  to  245  degrees.  Now  place  in  stirring  kettle  30  Ibs. 
of  fondant  cream  with  2  Ibs.  of  Nuco  butter,  then  pour  in  the 
cooked  syrup  and  mix  thoroughly,  then  add  15  Ibs.  of  con- 
densed milk  and  4  Ibs.  of  special  fondant,  2  ounces  of  va- 
nilla flavor  and  1  ounce  of  salt.  Then  color  your  batch  an 
orange  color,  then  pour  in  depositor  machine  and  cast  the 
mould  two-thirds  full. 

Now  for  the  yellow  part.  Cook  in  steam  kettle  35  Ibs.  of 
sugar,  15  Ibs.  of  corn  syrup,  with  1  gallon  of  water.  Cook 
to  245  degrees. 

Now  place  in  stirring  kettle  20  Ibs.  of  cream  fondant  with 
1  Ib.  of  Nuco  butter,  then  pour  in  the  cooked  syrup  and  mix 
thoroughly.  Then  add  10  Ibs.  of  condensed  milk  and  3  Ibs  of 
special  fondant  and  1  ounce  of  salt  and  one-quarter  ounce  of 
lemon  flavor.  Then  pour  in  depositor  and  cast  on  top  of  the 
orange  color  and  finish  the  mould  level  full.  Then  let  stand 
in  starch  for  2  days,  then  take  out  of  starch,  and  when  thor- 
oughly cleaned  from  starch  glaze  with  white  confectioner's 
glaze;  then,  when  dry,  pack  in  5-lb.  boxes  or  half  pails. 

BUTTER  CREAMED  ALMONDS 

Place  20  Ibs.  of  fondant  cream  with  10  Ibs.  of  almond 
paste  in  stirring  mixing  kettle. 

Now  cook  by  steam  kettle  50  Ibs.  of  sugar,  35  Ibs.  of  corn 
syrup,  1  gallon  of  water  and  1  Ib.  of  butter  and  1  Ib.  of  Nuco 
butter.  Cook  to  247  degrees.  Then  pour  this  cooked 
syrup  into  the  cream  fondant  and  almond  paste  and  mix 
thoroughly,  then  add  3  ounces  of  vanilla  flavor  and  2  ounces 
of  salt,  then  add  8  Ibs.  of  condensed  milk  and  4  Ibs.  of  special 

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cream  fondant.  Then  color  a  light  maple  color  with  burnt 
sugar,  then  pour  in  depositor  machine  and  cast  in  small  al- 
mond shape  mould,  then  let  stand  for  2  days  in  starch, 
then  dip  in  a  milk  coating  on  the  enrober  machine. 


CORDIAL  WORK 

When  cooking  cordial  work  always  see  that  the  kettle 
is  steamed  well  so  that  there  is  no  grain  on  the  sides  of  the 
kettle,  or  otherwise  your  cordials  will  turn  to  sugar  when 
casted  in  starch.  Never  use  the  last  quart  of  syrup  that  is 
left  in  the  kettle,  as  in  dipping  the  syrup  from  the  kettle  it 
will  cause  the  batch  to  grain  unless  you  bring  it  to  a  boil 
again. 

As  soon  as  the  cordials  are  casted  in  starch  you  must 
sieve  starch  over  the  top  of  them,  then  let  the  cordials  stand 
for  5  hours.  After  the  cordials  have  stood  for  5  hours 
take  a  tray  full  of  starch  and  turn  the  cordials  upside  down 
so  that  they  will  have  an  even  crystal  formed,  otherwise  your 
cordials  will  break  on  top  when  taken  out  of  the  starch  the 
next  day.  Then  take  out  very  carefully.  Then  dip  in  choco« 
late,  or  they  can  be  crystallized. 

CHOCOLATE  DIPPED  CORDIALS 

Cook  in  steam  kettle  25  Ibs.  of  sugar,  5  quarts  of  water, 
one-fifth  teaspoon  of  cream  of  tartar.  Cook  to  36j^  de- 
grees on  crystal  gauge.  Then  flavor  and  color  the  syrup, 
then  cast  by  depostior  in  starch. 

Flavors  used  for  cordials:  Quince  flavor,  strawberry 
flavor,  gooseberry  flavor,  spearmint  flavor,  rose  flavor,  violet 
flavor. 

In  casting  cordials,  if  you  do  not  have  the  depositor  ma- 
chine you  must  use  the  6-spout  runner  with  one-eighth  inch 
outlet.  When  using  large  moulds  as  bottles  cook  your  syrup 

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for  cordial  work  to  37 y2  degrees  on  the  crystal  gauge. 

For  cordials  that  are  to  be  crystallized  do  not  use  any 
cream  of  tartar. 

Color  the  syrup  as  soon  as  the  syrup  is  cooked,  and  also 
flavor  the  syrup  as  soon  as  you  turn  off  the  steam  from  the 
kettle. 


ROCK  CANDY 

How  to  cook  rock  candy.  Cook  in  steam  kettle  200  Ibs. 
of  cane  sugar,  iy2  gallons  of  water.  Cook  to  38  degrees 
on  syrup  gauge. 


In  the  manufacture  of  rock  candy,  in  order  to  obtain  the 
best  results,  you  must  use  nothing  but  pure  cane  sugar. 

Now  in  order  to  obtain  the  fine  crystal  that  is  in  rock 
candy  you  must  skim  every  batch  of  sugar  that  you  cook,  just 
before  it  starts  to  boil  in  the  kettle. 

In  order  to  obtain  a  clear  crystal  rock  candy  you  must  not 
boil  the  syrup  too  long.  The  syrup  should  test  35  degrees 
when  it  starts  to  boil,  then  for  a  fine  crystal  cook  to  37  de- 
grees, and  for  a  coarse  crystal  cook  to  38  degrees  on  the 
crystal  gauge.  As  soon  as  the  syrup  starts  to  boil  you  must 
place  a  steamer  or  cover  on  the  kettle  to  steam  the  sugar 
frqm  the  sides  of  the  kettle,  or  otherwise  your  syrup  will 
turn  to  sugar. 

Now  before  you  start  to  cook  the  syrup  for  the  rock 
candy  you  must  have  some  pans  to  pour  your  syrup  in  which 
can  be  made  in  different  sizes.  The  regular  size  pan  is  8x12 
inches,  and  8%  inches  deep,  with  the  ends  of  the  pans  per- 
forated with  holes  about  1  y2  inches  apart,  and  in  each  hole 
you  must  thread  some  cotton  twine,  as  it  is  on  this  twine 
that  the  crystals  will  start  to  form  into  crystals.  As  this 

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Apell's  Up-to-Date  Candy  Teacher 

twine  is  threaded  through  the  hole  in  both  ends  of  the  pan 
you  will  have  to  close  the  holes  by  placing  a  paper  with  some 
glue  on  it  so  that  the  paper  will  stick  to  the  pan  and  seal  the 
holes  thoroughly  so  that  the  syrup  will  not  leak  out  from 
the  pans  when  placed  in  the  dry  room. 

The  paper  that  is  glued  on  the  pans  to  seal  the  holes  must 
be  thoroughly  dry  before  you  place  any  of  the  syrup  in  the 
pans.  Then  have  tables  lined  with  tin  with  sides  5  inches 
high  and  have  these  tables  in  the  dry  room  with  the  tem- 
perature at  about  120  degrees.  Then  pour  your  syrup  in 
the  pans  and  place  2x4  inch  sticks  in  your  table,  as  for  the 
table  being  lined  with  tin  with  sides  5  inches  high  that  is 
used  in  case  one  of  the  pans  should  leak  which  will  catch  the 
syrup  from  leaking  on  the  floor,  and  you  will  not  have  any 
waste  at  all. 

When  your  syrup  has  been  in  the  dry  room  for  3  days  turn 
off  the  steam  from  the  room  and  open  the  door  and  let  the 
room  cool  down  slowly.  If  you  want  large  rock  candy 
strings  you  will  have  to  leave  the  syrup  stand  for  5  days  in 
the  drying  room  before  cooling  down.  Then,  next  day,  you 
will  have  to  drain  the  syrup  from  the  pans  and  let  them  drain 
for  one  day,  then  the  rock  candy  strings  are  taken  out  by 
pounding  on  the  sides  a  little,  then  cut  the  strings. 

To  make  the  rock  candy  look  smooth  like  you  must  wash 
the  rock  candy  in  lukewarm  water  in  the  pans  before  you  cut 
the  strings,  and  to  wash  the  rock  candy  pour  a  little  luke- 
warm water  in  the  pans.  Then  shake  the  pan  a  little,  then 
pour  the  water  out  and  set  the  pan  to  drain  well;  then,  when 
dry,  cut  the  strings,  then  place  in  dry  room.  When  thor- 
oughly dry  they  are  ready  to  pack. 

For  colored  rock  candy,  color  the  syrup  as  soon  as  the 
batch  is  cooked.  To  bleach  the  rock  candy  so  that  it  will  look 
clear,  add  a  few  drops  of  blue  color. 

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Apell's  Up-to-Date  Candy  Teacher 

PEANUT  WORK  AND  SPECIALTIES 

This  class  of  work  is  turned  out  by  the  use  of  the  gas 
cooking  furnace  or  open  fire  work.  You  must  have  copper 
kettles  of  different  sizes  from  15  to  25-lb.  copper  kettles, 
according  to  the  size  of  batches  made.  For  the  wholesale 
trade  the  25-lb.  kettle  is  used  and  for  the  retail  trade  15  to 
20-lb.  copper  kettle  is  used  for  cooking  peanut  specialties. 

You  must  have  a  cooking  gauge  to  cook  the  syrup. 

You  must  have  a  cooling  slab  for  pouring  the  batches  out 
on  and  to  cut  the  batches  or  spread  the  peanut  work  out  on. 

You  should  have  two  adjustable  cutters  for  wholesale 
work  or  retail  work,  on  account  of  cutting  the  different  sizes 
at  the  same  time,  as  you  cannot  stop  to  change  cutters  while 
working  with  the  high  cooked  batches,  on  account  of  the 
work  getting  too  hard,  so  that  you  are  unable  to  cut  the 
batch  into  bars. 

The  wholesale  confectioners  who  are  selling  to  the  jobbing 
trade  should  do  their  own  roasting,  as  a  roasting  outfit  for 
roasting  the  peanuts  will  pay  for  itself  in  a  very  short  time, 
and  as  the  blanched  peanut  is  used  to  a  great  extent  in  pea- 
nut specialties,  the  wholesale  manufacturer  should  have  the 
roasting  outfit  and  the  blancher,  and  by  having  the  peanut 
butter  mill  for  making  peanut  butter  he  can  keep  his  peanut 
department  going  the  year  around. 


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Apell' s  Up-to-Date  Ca\ndy  Teacher 
PEANUT  SPECIALTIES 


The  Fan  Blast  Furnace.     Manufactured  by  the  Improved 
Appliance  Co.,  Brooklyn,  N.  Y. 

The  unit  system  of  installing  the  blast  confectioners'  gas 
furnaces  is  the  most  efficient  in  a  wholesale  or  retail  plant, 
as  there  are  very  few  manufacturers  who  do  not  have  to 
use  at  least  from  2  to  6  fan  blast  gas  furnaces  in  turning  out 
the  different  kinds  of  specialties. 

The  best  results  are  obtained  by  using  one  blower  for  each 


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furnace,  or  for  two  furnaces  when  placed  close  together. 

The  majority  of  the  manufacturing  confectioners  today 
are  using  the  fan  blast  gas  furnaces  for  wholesale  and  re- 
tail work  and  are  doing  away  with  the  coke  furnaces,  as  the 
coke  furnaces  make  a  candy  shop  always  look  dirty  on  ac- 
count of  handling  the  coke  and  starting  the  fire  every  morn- 
ing and  cleaning  out  the  ashes.  With  the  fan  blast  gas  fur- 
naces they  are  always  ready  when  you  are  and  you  don't  have 
to  stop  and  build  a  fire,  and  you  always  save  a  lot  of  time 
in  not  having  to  wait  for  your  fire  to  get  started.  All  you 
have  to  do  is  light  a  match,  and  you  have  a  strong  heat  from 
your  furnace. 

In  cooking  the  batches  with  the  fan  blast  furnace  you 
always  have  perfect  control  of  the  fire  by  just  closing  and 
opening  the  gas  pressure,  and  the  greatest  advantage  of  gas 
is  that  it  is  clean  and  sanitary. 


PEANUT  SLAB  OR  PEANUT  SQUARES 

Place  in  copper  kettle  and  cook  on  gas  furnace  16  Ibs.  of 
sugar,  with  12  Ibs.  of  corn  syrup  and  one-half  .gallon  of 
water.  Cook  to  250  degrees  on  cooking  gauge. 


Cooking  Gauge. 

Then  take  your  gauge  out  from  the  batch  and  add  slowly 
28  Ibs.  of  Spanish  No.  1  peanuts,  and  while  adding  the 
peanuts  you  must  stir  the  batch  slowly  with  a  paddle  to  keep 
the  batch  from  scorching  to  the  bottom  of  the  kettle.  Then 
let  the  peanuts  cook  in  the  syrup  until  the  peanuts  are  roasted 
a  light  brown  color,  then  your  batch  is  done.  Then  pour 
out  on  the  slab  that  is  greased  and  dusted  light  with  flour, 
then  spread  out  with  a  palette  knife,  then  when  cool  enough 
cut  in  slabs  to  fit  the  cases  ,  or  in  squares. 

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Apell's  Up-to-Date  Candy  Teacher 


UNWRAPPED  PEANUT  BAR  PACKED  24  COUNT 
TO  CARTON 

Place  in  copper  kettle  and  cook  on  gas  furnace  14  Ibs.  of 
sugar,  12  Ibs.  of  corn  syrup,  with  one-half  gallon  of  water; 
Cook  to  248  degrees,  then  take  the  cooking  gauge  out  of 
the  batch  and  add  slowly  30  Ibs.  of  Spanish  No.  1  peanuts 
and  stir  the  batch  slowly  while  adding  the  peanuts  until  you 
have  all  the  peanuts  in  the  batch,  then  let  the  peanuts  cook 
in  the  syrup  until  the  peanuts  are  roasted  a  light  brown  color, 
then  turn  off  the  gas  and  add  1  ounce  of  salt.  Then  pour  out 
on  greased  slab  that  is  dusted  light  with  flour,  then,  as  soon 
as  you  can  handle  the  batch,  fold  the  batch  up  with  a  large 
knife  or  a  flat  mixing  iron  rod,  then  fold  the  batch  up  about 
three  times.  That  will  mix  the  syrup  through  the  peanuts 
and  will  make  the  peanut  bar  eat  more  brittle.  Then  take 
the  rolling  pin  and  roll  the  batch  down  to  the  thickness  you 
want  for  the  bar.  You  can  make  a  thin  bar  or  a  thick  bar, 
about  one-half  an  inch  thick,  3^4  inches  long  and  1 1/2  inches 
wide. 

In  rolling  the  peanut  goods  you  must  not  let  the  goods  get 
too  cold  before  rolling  the  batch,  or  else  you  will  crush  the 
peanuts  when  rolling  the  batch  down  to  the  thickness  of 
the  bar.  Then,  when  you  have  the  batch  rolled  down  to  the 
thickness  you  want,  cut  the  bars  with  the  adjustable  cutters. 
Then,  when  cold,  pack  in  cartons,  24  count. 

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4 pell's.  Up-to-Date  Candy  Teacher 


Adjustable  Cutters. 


UNWRAPPED  PEANUT  BAR  PACKED  100  COUNT 

Place  in  copper  kettle  on  open  gas  fire  12  Ibs.  of  sugar,  10 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  245  de- 
grees. Add  slowly  22  Ibs.  of  Spanish  No.  1  peanuts  and  stir 
in  a  few  of  the  peanuts  at  a  time,  so  as  to  give  the  syrup 
time  to  boil  through.  For,  if  you  add  all  the  peanuts  in  the 
syrup  at  once,  you  will  not  be  able  to  keep  the  batch  from 
scorching.  Then  let  the  peanuts  cook  in  the  syrup  until  the 
peanuts  are  roasted  a  light  brown  color.  Then  pour  out 
on  a  greased  slab,  and  when  cool  enough  to  handle,  mix  in 
.1  ounce  of  salt  and  fold  the  batch  up.  Then  fold  up  about 
three  or  four  times,  then  roll  out  about  one-quarter  inch 
thick,  then  cut  in  penny  bars  with  the  adjustable  cutters. 
Then  pack  in  cartons,  100  count. 

UNWRAPPED  BLANCHED  PEANUT  BARS, 

PACKED  24  COUNT 

Place  100  Ibs.  of  No.  1  Virginia  peanuts  in  the  roaster 
and  give  the  peanuts  a  light  roast,  and  in  roasting  the  Vir- 
ginia peanuts  you  must  be  very  careful  in  not  letting  the 
peanuts  get  too  dark  a  color  before  you  take  them  out  of  the 
roaster.  They  must  be  only  roasted  a  light  brown  color,  as 
by  the  time  they  are  cool  they  will  turn  a  shade  darker  in 
color. 

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Apell's  Up-to-Date  Candy  Teacher 


Confectioners'   Peanut  Roaster.      Lambert   Machine    Co., 
Mar  sail,  Mich. 

The  illustration  here  shows  the  peanut  roaster  equipped 
with  the  cooling  apparatus  and  also  the  telescope  exhaust 
connections,  also  with  electric  motor  attachment. 

This  style  outfit  is  used  extensively  by  the  manufacturing 
confectioners  who  make  a  specialty  of  roasting  peanuts  or 
almonds,  to  be  used  in  the  manufacture  of  the  different 
peanut  specialties  or  roasted  almonds  for  chocolate  dipping. 

After  the  peanuts  are  roasted  a  light  color,  then  they  are 
ready  to  be  run  through  the  blanching  machine. 

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Apell's  Up-to-Date  Candy  Teacher 


Standard  Peanut  Blancher  with  Automatic  Feeding  Ap- 
paratus.    Lambert  Machine  Co.,  Marshall,  Mich. 


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Apell's  Up-to-Date  Candy  Teacher 


This  machine  is  used  for  blanching  the  peanuts  after  they 
have  been  given  a  light  roast,  then  they  are  ready  to  be  used 
in  the  manufacture  of  blanched  peanut  specialties,  or  for  the 
manufacture  of  peanut  butter  or  blanched  salted  peanuts. 

UNWRAPPED  BLANCHED  PEANUT  BAR 

Place  in  copper  kettle  on  the  open  fire  12  Ibs.  of  sugar,  10 
Ibs.  of  corn  syrup,  with  one-half  gallon  of  water.  Cook  to 
265  degrees.  Then  add  slowly,  with  very  little  heat  on  the 
kettle,  26  Ibs.  of  blanched  Virginia  peanuts  and  mix  the 
peanuts  thoroughly  through  the  syrup.  Then  pour  out  on  a 
slab  that  is  greased  and  dusted  with  flour.  Then  spread 
out  and  roll  down  to  one-quarter  inch  thick  and  cut  with  ad- 
justable cutter  in  bars  three-quarters  inch  wide  and  3^4 
inches  long.  Then,  when  cold,  pack  in  cartons,  100  count. 

FOR   BAR   SPECIALTIES  PACKED   IN   CARTONS 

24  COUNT 

Roll  the  batch  down  to  one-quarter  inch  thick  and  cut 
with  adjustable  cutters  \l/2  inches  wide  by  3j4  inches  long. 
Then  glaze,  when  cool,  with  confectioner's  white  glaze. 
Then  let  dry  and  pack  in  cartons. 

WRAPPED  PEANUT  BARS  PACKED  100  COUNT 

Place  in  copper  kettle  on  the  open  fire  10  Ibs.  of  sugar,  10 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  260  de- 
grees for  hot  weather,  or  255  degrees  for  cold  weather. 
Then  add  slowly  in  the  cooked  syrup,  with  very  little  heat 
on  the  kettle,  26  Ibs.  of  blanched  Virginia  peanuts  and  mix 
the  syrup  through  the  peanuts.  Then  pour  out  on  a  greased 
slab  dusted  with  a  little  flour  and  a  little  granulated  sugar. 
Then  spread  the  batch  out  with  your  stirring  paddle,  and 
then  roll  down  with  a  heavy  rolling  pin  to  one-quarter  inch 

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A'peWs  Up-to-Date  Candy  Teacher 

thick  and  then  cut  in  bars  three-quarters  inch  wide  and 
inches  long.    Then,  when  cool,  wrap  in  wax  paper,  then  pack 
in  cartons,  100  count. 

For  a  cheaper  grade  bar  you  can  use  the  Spanish  No.  2 
blanched  peanuts. 

BLANCHED  PEANUT  SQUARES  FOR  CASE  GOODS 

Place  in  copper  kettle  on  open  fire  14  Ibs.  of  sugar,  1 1  Ibs. 
of  corn  syrup,  with  1  quart  of  water.  Cook  to  270  degrees. 
Then  add  slowly  30  Ibs.  of  blanched  Virginia  No.  1  peanuts 
and  mix  through  the  batch.  Then  pour  out  on  a  greased 
slab  that  is  dusted  with  a  little  flour  and  granulated  sugar, 
then  spread  out  with  stirring  paddle  and  then  roll  down  to 
one-quarter  inch  thick,  then  cut  in  1*4  mch  squares,  then 
glaze  with  white  confectioner's  glaze.  Then,  when  dry, 
pack  in  cases,  and  do  not  break  into  squares.  Pack  in  sheets 
the  size  of  the  case,  and  use  a  waxed  paper  between  each 
layer. 

YANKEE  STYLE  PEANUT  BRITTLE 

Packed  in  cardboard  containers  or  pails. 

Place  in  copper  kettle  on  the  open  fire  12  Ibs.  of  sugar, 
8  Ibs.  of  corn  syrup,  with  \l/2  quarts  of  water.  Cook  to 
250  degrees.  Then  add  8  Ibs.  of  Spanish  No.  1  peanuts 
and  cook  the  peanuts  until  they  are  roasted  a  light  brown 
color  in  the  syrup.  Then  set  off  from  the  fire  on  a  keg  or 
stand  and  mix  in  the  batch  2  ounces  of  soda.  Then  pour 
out  on  a  slab  that  is  greased  and  dusted  with  flour,  then 
add  1  ounce  of  salt  and  fold  in  the  batch  on  the  slab,  then 
fold  the  batch  up  three  or  four  times  on  the  slab  and  then 
take  the  rolling  pin  and  roll  out  on  warm  slab  and  then 
stretch  out  very  thin.  Then  let  lay  on  cold  slab  until  cold 
and  then  pack  in  cases. 

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Apell's  Up-to-Date  Candy  Teacher 

VIRGINIA  PEANUT  BRITTLE 

Packed  in  half  pound  and  one  pound  boxes,  to  be  sold  to 
the  drug  trade. 

Place  in  copper  kettle  on  the  open  fire  10  Ibs.  of  sugar,  7 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  the  batch 
to  290  degrees,  then  add  6  Ibs.  of  ground  roasted  Vir- 
ginia peanuts  and  mix  thoroughly  through  the  syrup  with  a 
little  heat  on  the  kettle.  Then  pour  out  on  a  greased  slab 
dusted  with  flour  and  add  2  ounces  of  soda  and  1  ounce  of 
salt.  Then  fold  the  batch  up  about  5  times  on  the  slab,  so 
that  the  soda  is  mixed  through  the  batch,  then  roll  out  thin  on 
a  warm  table  or  slab,  then  stretch  out. in  thin  sheets. 

When  cold  pack  in  one-half  pound  and  1  Ib.  boxes,  with 
illustration  on  box  wrappers  showing  a  Virginia  peanut 
plantation. 

TEXAS  STYLE  BRITTLE 

Packed  in  cardboard  containers. 

Place  in  copper  kettle  on  the  open  fire  15  Ibs.  of  sugar, 
10  Ibs.  of  corn  syrup,  with  one-half  gallon  of  water.  Cook 
to  250  degrees,  then  add  10  Ibs.  of  Spanish  No.  2  peanuts 
and  cook  the  peanuts  until  the  peanuts  are  roasted  a  light 
brown  color.  Then  pour  out  on  a  slab  that  is  greased  and 
add  3  ounces  of  soda  and  1  ounce  of  salt,  and  fold  the  batch 
up  so  that  the  soda  is  mixed  thoroughly  in  the  batch,  then 
roll  out  on  a  warm  table  or  slab  in  thin  sheets,  then  stretch 
out  in  thin  sheets.  When  cold  pack  in  containers,  about  15 
Ibs.  to  container. 

BRITTLES  TO  BE  SOLD  TO  THE  HIGH  CLASS 
RETAIL  TRADE 

PECAN  BRITTLE 

Place  in  copper  kettle  on  the  open  fire  5  Ibs.  of  sugar,  3 

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Apell's  Up-to-Date  Candy  Teacher 

Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  290  de- 
grees, then  add  2^  Ibs.  of  pecan  pieces  and  mix  in  the 
batch  just  long  enough  to  heat  the  pecans,  then  pour  out  on 
a  greased  slab,  then  add  \l/2  ounces  of  soda  and  1  ounce  of 
salt  and  fold  up  in  the  batch  about  five  times,  so  that  the 
soda  is  worked  through  the  batch,  then  roll  out  with  the 
rolling  pin  in  thin  sheets,  then  stretch  out  in  thin  sheets. 
When  cold  place  in  counter  pans. 

BLANCHED  ALMOND  BRITTLE 

Place  in  copper  kettle  on  the  open  fire  6  Ibs.  of  sugar,  3 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  290  de- 
grees, then  add  3  Ibs.  of  blanched  almonds,  and  only  cook 
the  batch  until  the  almonds  are  heated  thoroughly  in  the 
syrup,  then  pour  out  on  a  greased  slab.  Then  add  1 1/> 
ounces  of  soda  and  1  ounce  of  salt  and  fold  up  the  batch 
until  the  soda  is  thoroughly  mixed  in  the  batch,  then  roll  out 
with  rolling  pin,  then  stretch  out  in  thin  sheets. 

FILBERT  BRITTLE 

Place  in  the  copper  kettle  on  the  open  fire  6  Ibs.  of  sugar, 
3  Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  290 
degrees,  then  add  3  Ibs.  of  filberts,  and  only  let  the  filberts 
get  hot  in  the  syrup,  then  pour  out  on  a  greased  slab,  then 
add  \l/2  ounces  of  soda  and  1  ounce  of  salt  and  fold  the 
batch  up  until  all  the  soda  is  mixed  through,  then  roll  out 
with  rolling  pin  on  a  warm  table  and  then  stretch  out  in  thin 
sheets. 

BRAZIL  BRITTLE 

Place  in  copper  kettle  on  the  open  fire  5  Ibs.  of  sugar,  3 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  290  de- 
grees, then  add  3  Ibs.  of  Brazils  that  are  chopped  in  small 
pieces,  then  only  heat  the  Brazils  hot  in  the  syrup.  Then 

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Apell's  Up-to-Date  Candy  Teacher 

pour  out  on  a  greased  slab,  then  add  \l/2  ounces  of  soda 
and  1  ounce  of  salt,  and  then  fold  the  batch  up  until  the  soda 
is  thoroughly  mixed  in  the  batch,  then  roll  out  thin  with 
rolling  pin  on  a  warm  slab  or  table,  then  stretch  out  in  thin 
sheets. 

BLACK  WALNUT  BRITTLE 

Place  in  copper  kettle  on  the  open  fire  5  Ibs.  of  sugar,  3  Ibs. 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  290  de- 
grees. Then  add  2y2  Ibs.  of  black  walnuts  that  are  free 
from  shells,  then  let  the  syrup  boil  up  through  the  walnuts, 
then  pour  out  on  a  greased  slab,  and  add  1 J^  ounces  of  soda 
and  1  ounce  of  salt  and  fold  the  batch  up  until  the  soda  is 
thoroughly  mixed  through,  then  roll  down  with  rolling  pin 
on  a  warm  table  or  slab  and  then  stretch  out  in  thin  sheets. 

COCOANUT  PEANUT  BRITTLE 

Place  in  copper  kettle  on  open  fire  5  Ibs.  of  sugar,  3  Ibs. 
of  corn  syrup,  with  1  quart  of  water.  Cook  to  250  de- 
grees, then  add  \y2  Ibs.  of  Spanish  No.  1  peanuts  and  let 
the  peanuts  cook  in  the  syrup  until  the  peanuts  are  roasted 
a  light  brown  color.  Then  add  1  Ib.  of  shre'dded  cocoanut 
and  mix  in  thoroughly.  Then  pour  out  on  a  greased  slab, 
then  add  lJ/2  ounces  of  soda  and  1  ounce  of  salt,  then  fold 
the  batch  up  until  the  soda  is  thoroughly  mixed  through, 
then  roll  out  with  a  rolling  pin  in  thin  sheets,  then  stretch 
out  in  very  thin  sheets.  You  can  use  the  flake  cocoanut  by 
cutting  it  up  with  the  adjustable  cutter. 

COCOANUT  FLAKE 

Place  in  copper  kettle  on  the  open  fire  8  Ibs.  of  sugar,  6 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  290  de- 
grees in  cool  weather  or  300  in  warm  weather.  Then  have 
very  little  heat  on  the  kettle,  and  add  5  Ibs.  of  sliced  chipped 

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Apell's  Up-to-Date  Candy  Teacher 

cocoanut  and  mix  up  well  with  the  paddle,  so  that  the  syrup 
will  cover  all  the  cocoanut  and  will  have  a  golden  color. 
Then  pour  out  on  a  greased  slab  and  spread  out  with  the 
paddle,  then  stretch  out  with  two  table  forks  in  very  thin 
sheets  or  flakes. 

DIXIE  FLAKE 

Place  in  copper  kettle  on- the  open  fire  12  Ibs.  of  sugar, 
10  Ibs.  of  corn  syrup,  with  \y2  quarts  of  water.  Cook  to 
250  degrees,  then  add  7  Ibs.  of  Virginia  peanuts  and  cook 
the  peanuts  in  the  syrup  until  the  peanuts  are  roasted  a  light 
brown  color,  then  add  7  Ibs.  of  sliced  cocoanut  and  mix  the 
cocoanut  through  the  syrup  well,  so  that  all  the  cocoanut 
is  covered  with  syrup,  then  pour  out  on  a  greased  slab  and 
spread  out  with  the  mixing  paddle  and  then  stretch  out  very 
thin  in  flakes. 

CHOCOLATE   PEANUT  CRISPS 

Place  in  copper  kettle  on  the  open  fire  10  Ibs.  of  sugar,  8 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  255  de- 
grees, then  add  9  Ibs.  of  Spanish  peanuts  and  cook  the  pea- 
nuts until  the  peanuts  are  roasted  a  light  brown  color,  then 
pour  out  on  a  greased  slab  and  add  2>^  ounces  of  soda  and 
\l/2  ounces  of  salt,  then  fold  the  batch  up  thoroughly,  then 
roll  out  very  thin,  then  cut  in  small  oblong  pieces  and  dip 
in  thin  chocolate  on  the  enrober  dipping  machine. 

ICED  TRANSPARENT  PEANUT  SQUARES 

Place  in  copper  kettle  on  the  open  fire  10  Ibs.  of  sugar, 
10  Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  260 
degrees,  then  add  slowly,  with  very  little  heat  on  the  kettle, 
20  Ibs.  of  blanched  Virginia  peanuts  and  mix  the  peanuts 
thoroughly  through  the  syrup,  then  pour  out  on  a  greased 
slab  that  is  dusted  light  with  flour  and  granulated  sugar. 

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Apell'  s  Up-to-Date  Candy  Teacher 

Then  spread  out  with  paddle  and  roll  down  to  one-half  inch 
thick,  then  cut  in  three-quarter  inch  squares.  Then,  when 
cold,  dip  in  transparent  icing  and  let  stand  over  night  to  dry, 
then  pack  in  pails. 

In  dipping  the  peanut  squares  you  must  dip  the  peanut 
squares  on  heavy  wax  paper. 

FOR  ASSORTED  ICED  PEANUT  SQUARES 

Make  them  in  white,  red  and  orange  colors,  and  for  the 
red  and  orange  color,  color  the  syrup  just  before  you  add 
the  peanuts.  You  can  make  5  and  10  cent  bars  with  this 
formula  by  cutting  the  bars  1^  inches  wide,  3j4  inches 
long,  and  roll  the  batch  down  to  one-quarter  inch  thick. 

SALTING  PEANUTS 


Peanut  Frying  Kettle.     Thos.  Mills  Bros.,  Philadelphia,  Pa. 

.  .  •"•-,•  >••.„,,-;•-    •;  '.•••./••••         •  .-..,     i 

In  the  manufacture  of  salted  peanuts,  almonds  or  pecans, 
you  must  have  a  frying  kettle  with  an  inside  wire  screen 
basket  container,  so  that  you  can  drain  the  peanuts  or  al- 
monds after  they  are  roasted  by  just  lifting  out  the  wire 

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Apell's  Up-to-Date  Candy  Teacher 

basket  that  contains  the  peanuts  and  by  just  tilting  the  wire 
basket  your  hot  grease  will  drain  from  the  peanuts  back 
into  the  frying  kettle.  Then,  as  soon  as  the  grease  has 
drained  from  the  peanuts,  pour  them  out  on  a  table  or  a 
slab  to  dry.  Then  they  are  ready  to  be  salted. 

Place  3  gallons  of  Nucoline  oil  in  the  frying  kettle,  and 
then  set  the  kettle  on  the  gas  furnace  and  heat  the  grease 
to  340  degrees.  Now,  as  soon  as  the  grease  is  heated  to 
340  degrees,  add  35  Ibs.  of  Spanish  No.  1  peanuts  in  the 
wire  basket  and  set  the  basket  with  the  peanuts  down  into 
the  hot  grease  and  let  the  peanuts  fry  until  they  are  roasted 
a  light  brown  color.  Then  turn  off  the  gas  from  the  fur- 
nace and  lift  the  wire  basket  that  contains  the  peanuts  out 
and  tilt  the  wire  basket  in  the  kettle  and  let  the  grease  drain 
from  the  peanuts.  Then,  when  the  peanuts  are  drained 
from  the  grease,  pour  them  out  on  a  table  to  cool,  then, 
when  dry,  have  some  dissolved  gum  arabic  and  give  them 
a  wetting  with  this  gum  solution.  Then  add  just  enough 
salt  so  that  the  peanuts  are  covered,  for  if  you  use  too  much 
salt  you  will  only  have  to  sieve  it  from  the  peanuts  when  they 
are  to  be  packed. 

As  there  are  a  good  many  ways  for  salting  the  peanuts, 
I  will  give  all  the  different  methods  used. 

You  can  add  some  glycerine  on  the  peanuts  as  soon  as 
they  are  cool,  then  sprinkle  the  salt  on  them. 

Another  way  is  by  letting  the  peanuts  get  cold,  then  take 
some  Stanolax  oil  and  rub  over  the  peanuts  so  that  they  are 
only  damp  with  the  oil,  then  sprinkle  the  salt  on  the  peanuts. 
Then  they  can  be  packed. 

By  adding  a  solution  of  gum  arabic.  Take  3  ounces  of 
gum  arabic  and  let  it  stand  over  night  in  12  ounces  of  water, 
then  next  morning,  if  it  is  not  thoroughly  dissolved,  place  it 
in  some  hot  water,  so  that  the  water  and  gum  will  get  warm, 
then  it  will  dissolve.  Then  add  2  ounces  of  corn  syrup  and 

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Apell's  Up-to-Date  Candy  Teacher 

mix  thoroughly.  Then  it  is  ready  to  be  used  for  giving  the 
peanuts  a  wetting  while  the  peanuts  are  lukewarm,  then 
sprinkle  the  salt  on  them.  Then  they  are  ready  to  be  packed 
when  cold. 


SALTING  BLANCHED  ALMONDS  OR  VIRGINIA 
NO.  1  PEANUTS 

Place  3  gallons  of  water  in  a  copper  kettle  or  steam  kettle, 
and  when  your  water  starts  to  boil  add  15  Ibs.  of  Virginia 
Jumbo  peanuts,  or  15  Ibs.  of  large  almonds.  Then  let  the 
peanuts  or  almonds  boil  in  the  water  for  a  few  minutes, 
then  take  one  or  two  of  the  peanuts  or  almonds  out  of  the 
water,  and  if  by  pressing  on  the  almonds  or  peanuts  the  skins 
will  slip  off,  then  your  peanuts  or  almonds  are-  soaked 
enough,  so  turn  off  the  heat  from  the  kettle  and  pour  the 
peanuts  in  a  strainer  to  drain.  Then  let  some  cold  water 
run  on  the  hot  peanuts  or  almonds.  Then  let  the  girls  pull 
the  skins  from  the  peanuts  or  the  almonds.  Then  they 
should  be  left  to  dry  over  night.  Then  they  are  ready  to 
be  roasted  and  salted. 

In  roasting  the  Virginia  peanuts  you  must  not  place  too 
many  of  the  peanuts  in  the  grease  at  one  time,  so  that  you 
will  not  have  to  stir  them  with  a  paddle,  or  otherwise  you 
will  have  too  many  of  the  peanuts  split  in  halves  while  roast- 
ing them.  As  for  the  almonds,  they  will  not  split  like  the 
peanuts  while  roasting  them,  and  they  do  not  have  to  be 
handled  so  carefully. 

In  salting  the  Virginia  Jumbo  peanuts  you  can  finish  them 
the  same  as  for  salting  the  Spanish  No.  1  peanuts  by  giving 
them  a  wetting  of  the  different  solutions,  then  sprinkle  the 
salt  on  them.  When  cold  they  are  ready  to  be  packed  in  wax 
paper  bags,  one-half  pound  tins,  1  pound  tins  and  also  10 
pound  tins. 

221 

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Apell's  Up-to-Date  Candy  Teacher 

PEANUT  BUTTER 

Packed  in  glass  jars,  pails  and  barrels. 

In  the  manufacture  of  peanut  butter,  to  turn  out  a  high 
grade  of  peanut  butter,  you  should  blend  the  Spanish  peanut 
with  the  Virginia  peanut,  by  using  100  Ibs,  of  Spanish  No. 
1  peanuts  roasted  and  100  Ibs.  of  No.  1  Virginia  peanuts 
roasted. 

For  the  cheaper  grade  use  No.  1  Virginia  peanuts  roasted. 

Place  100  Ibs.  of  Spanish  No.  1  peanuts  in  the  roaster 
and  give  them  a  light  brown  roast  for  a  light  color  peanut 
butter,  and  for  a  dark  shade  peanut  butter  roast  the  peanuts 
a  little  darker  in  shade.  Then,  after  the  peanuts  are  roasted 
and  cooled,  they  are  run  through  the  blanching  machine, 
which  cleans  the  skins  from  the  peanuts.  Now,  after  they 
have  been  blanched,  they  must  be  assorted  over  by  the  pea- 
nut picking  machine  for  small  stones  and  sticks  which  you 
will  find  mixed  in  with  the  peanuts,  unless  you  buy  peanuts 
that  have  been  picked  over  by  the  picking  machine. 


222 


Peanut  Picking  Machine.    Lambert  Machine  Co., 

Marshall,  Mich. 

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Apell's  Up-to-Date  Candy  Teacher 


Now,  after  the  peanuts  are  picked  over  and  are  free  from  stones, 
they  are  ready  to  be  placed  in  the  receiving  hopper,  then  the  peanuts 
are  automatically  fed  into  the  grinding  mill,  while  at  the  same  time  the 
salt  to  flavor  the  peanut  butter  is  mixed  in  with  the  peanuts  with  an 
automatic  salt  feeding  device,  so  that  when  'the  peanut  putter  comes 
from  the  peanut  grinding  mill  it  is  ready  to  be  placed  in  glass  jars, 
pails  or  (barrels. 

The  confectioner  today  can  turn  out  a  full  line  of  peanut  butter  spe- 
cialties that  will  always  find  a  ready  sale  and  at  the  same  time  sell 
tons  of  peanut  butter  to  the  grocery  trade  put  up  in  jars  and  small 
one-half  pound  tin  containers. 


Peanut  Grinding  Mill.  Lambert  Machine  Co.,  Marshall,  Mich. 

224 


Apell's  Up-to-Date  Candy  Teacher 

PEANUT  BUTTER  SPECIALTIES 

PEANUT  BUTTER  PUFFS 

Place  in  a  copper  kettle,  then  on  the  open  gas  fire,  20  Ibs. 
of  sugar,  4  Ibs.  of  corn  syrup,  with  two-thirds  gallon  of 
water.  Cook  to  310  degrees,  then  add  1  pint  of  molasses 
and  finish  cooking  the  batch  to  310  degrees.  Then  pour 
out  on  a  greased  slab,  and  as  soon  as  the  batch  cools 
fold  up  the  edges,  then  when  cool  enough  to  handle  take 
one-fifth  of  the  batch  for  a  jacket  and  bar  the  jacket  good, 
then  place  on  the  spinning  board  to  keep  warm.  Now  then, 
take  the  rest  of  jthe  batch  and  mix  in  iy2  ounces  of  salt  and 
2  ounce  sof  soda,  then  fold  up,  and  when  cool  enough  to 
handle  on  the  pulling  hook  pull  this  part  well;  but  you  must 
not  let  the  batch  get  too  cold  on  the  hook.  Then  take  this 
pulled  batch  and  bar  on  the  spinning  board,  then  flatten  the 
batch  out  to  make  a  jacket  for  the  peanut  butter  center. 

The  peanut  butter  must  be  warm  before  being  placed  in 
the  jacket.  Take  9  Ibs.  of  peanut  butter  and  place  in  a  bon 
bon  kettle  and  heat  the  peanut  butter  up  warm,  then  add  3 
ounces  of  salt  and  mix  through  the  peanut  butter  and  one- 
half  ounce  of  nutmeg. 

Now  place  this  warm  peanut  butter  in  the  center  of  the 
pulled  batch  and  fold  the  batch  around  the  peanut  butter 
when  placed  in  the  center  of  the  flat  piece.  Then  close  both 
ends  and  pull  the  batch  out  about  5  feet,  then  fold  up  again 
and  pull  out  the  same  length,  then  fold  up  again  and  fold  the 
batch  up  6  times,  so  as  to  honeycomb  the  batch,  as  the  fold- 
ing up  is  what  makes  the  puff  eat  very  crisp.  Now  then, 
take  the  clear  part  that  is  kept  warm  and  make  a  jocket  to 
go  around  this  honeycomb  batch,  then  close  both  ends  and 
pull  out  round  and  cut  the  strips  the  length  of  the  buttercup 
cutter,  and  cut  them  with  a  quick  motion,  so  that  the  end 
will  open  up,  for  if  you  press  the  cutter  down  slowly  they 

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Apell's  Up-to-Date  Candy  Teacher 

PEANUT  BUTTER  PUFFS 

will  be  like  a  buttercup  and  the  ends  will  stay  closed. 

High  gloss  finish. 

Place  in  copper  kettle  25  Ibs.  of  cane  sugar,  3  Ibs.  of 
crystal  fondant  with  1  gallon  of  water.  Cook  to  330  de- 
grees, then  add  1  pint  of  molasses  and  finish  cooking  the 
batch  to  330  degrees.  Then  pour  out  on  a  greased  slab, 
and  as  soon  as  the  batch  is  cool  enough  to  handle,  fold  up 
the  edges. 

Now  have  10  Ibs.  of  peanut  butter  heated  warm  with  3 
ounces  of  salt  ready  for  your  center. 

Take  one-fifth  of  the  batch  for  a  clear  jacket,  then  pull 
the  balance  well  on  the  hook,  then  honeycomb  the  peanut 
butter  with  the  cooked  batch,  then  wrap  the  clear  jacket 
around  this  honeycomb  batch,  then  cut  on  buttercup  cutter. 

You  can  make  peanut  butter  straws  or  wafers  by  cutting 
the  batch  on  the  continuous  cutting  machine. 

CRYSTAL  FONDANT  MADE   FOR  HIGH  GLOSS 
FINISH  GOODS 

Cook  in  copper  kettle  50  Ibs.  of"  cane  sugar,  one-half 
ounce  of  citric  acid,  1  2-3  gallons  of  water.  Cook  to  232 
degrees.  Pour  out  in  a  small  keg  and  let  stand  over  night 
without  any  cover.  Then  it  is  ready  to  be  used  in  the  manu- 
facture of  high  gloss  specialties. 

CHOCOLATE  COATED  PEANUT  BUTTER  CHIPS 

Place  in  copper  kettle  and  cook  on  the  open  fire  20  Ibs. 
of  sugar,  5  Ibs.  of  corn  syrup,  with  two-thirds  gallon  of 
water.  Cook  to  310  degrees,  then  add  1  pint  of  molasses 
and  finish  cooking  the  batch  to  305  degrees,  then  pour  out 
on  a  greased  slab,  and  as  soon  as  the  batch  cools  fold  up  the 
edges,  then  take  one-fifth  of  the  batch  and  leave  clear  for 
jacket,  then  pull  the  rest  of  the  batch  well  on  the  hook,  then 

226 


Apell's  Vp-to-Date  Candy  Teacher 

twist  the  air  from  the  batch  on  the  hook.  Then  have  10  Ibs. 
of  peanut  butter  heating  in  the  bon  bon  kettle,  so  that  it  is 
warm  by  the  time  the  batch  is  cooked.  Then  place  this 
peanut  butter  in  the  center  of  the  pulled  batch  and  honey- 
comb the  peanut  butter,  then  wrap  the  clear  batch  around 
the  honeycomb  part,  then  close  the  ends  of  the  batch  and 
shape  the  batch  flat,  then  spin  out  very  thin,  then  cut  on  the 
continuous  cutter,  or  by  the  chip  cutter.  They  must  be  cut 
as  fast  as  the  strip  is  spun  out.  Then  dip  in  chocolate  on 
the  enrober  machine.  This  makes  a  very  crispy  chocolate 
peanut  chip  that  will  stand  up,  and  can  be  used  for  fancy 
package  goods. 

For  pail  goods  use  20  Ibs.  of  sugar,  10  Ibs.  of  corn  syrup, 
with  two-thirds  gallon  of  water.  Cook  to  305  degrees,  then 
add  \y2  pints  of  molasses  and  finish  cooking  the  batch  to 
305  degrees.  Then  finish  like  for  package  peanut  chips, 
then  dip  in  thin  coating  on  the  enrober  dipping  machine. 
Then  pack  in  layers  in  pails. 

CHOCOLATE  PEANUT  BUTTER   SNAPS 

Place  25  Ibs.  of  sugar  in  a  copper  kettle  with  3j^  Ibs.  of 
crystal  fondant  and  1  gallon  of  water.  Cook  to  330  de- 
grees. Then  add  1  pint  of  molasses  and  1  Ib.  of  butter  and 
cook  the  batch  to  330  degrees,  as  the  molasses  always 
slackens  the  batch  back.  Then  pour  out  on  a  greased  slab 
and  add  2  ounces  of  salt  and  fold  the  batch  up  as  soon  as 
cool  enough  to  handle,  then  have  12  Ibs.  of  peanut  butter 
heated  warm,  with  2  ounces  of  salt  mixed  in  the  peanut  but- 
ter, then,  when  the  batch  is  cool  enough,  pull  the  batch  well 
on  the  hook,  then  twist  out  the  air  from  the  batch  on  the 
hook,  then  bar  the  batch  thoroughly,  then  place  the  12  Ibs. 
of  peanut  butter  in  the  center  and  wrap  around  the  peanut 
center,  then  close  both  ends  and  keep  the  batch  in  a  round 
shape,  and  then  feed  the  continuous  cutting  machine;  or,  if 

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Apell's  Up-to-Date  Candy  Teacher 

you  do  not  have  the  continuous  cutter,  cut  them  on  the  waffle 
cutter.  Then,  when  cold,  dip  them  in  thin  chocolate  on  the 
enrober  dipping  machine.  They  can  be  used  for  package 
goods  or  sold  in  pails. 

CHOCOLATE  PEANUT  STRAWS 

Place  in  copper  kettle,  then  cook  on  the  open  fire  20  Ibs. 
of  sugar,  7  Ibs.  of  corn  syrup,  with  two-thirds  gallon  of 
water.  Cook  to  310  degrees,  then  add  1  pint  of  molasses 
and  1  Ib.  of  butter.  Then  finish  cooking  the  batch  to  305 
degrees  for  cold  weather  or  310  degrees  for  warm  weather. 
Pour  out  on  a  greased  slab,  and  when  cool  enough  to  handle, 
pull  well  on  the  hook.  Then  twist  the  air  from  the  batch 
while  on  the  hook,  then  use  8  Ibs.  of  peanut  butter  with  3 
ounces  of  salt  for  the  center  and  heat  the  peanut  butter  warm 
before  placing  it  in  the  center  of  the  batch.  Then  spin  out  in 
very  small  sticks  the  size  of  a  lead  pencil. 

Then    cut   with    adjustable    cutter   in    sticks   /about    \l/2 
inches  long.     For  wholesale  work  use  the  continuous  cut- 
ter.    Then  dip  in  chocolate  on  the  enrober  dipping  ma- 
chine,    Then  use  for  package  goods  or  5  Ib.  box  goods. 


228 


Apell's  Up-to-Date  Candy  Teacher 
ICING  WORK  SPECIALTIES 


Icing  Beater   Used  for  Beating  All  Kinds   of  Icing. 

Formulas  for  making  the  different  kinds  of  icing  used 
for  iced  dipped  specialties: 

Soak  over  night  4  ounces  of  egg  albumen  in  1  pint  of 
water.  Then  dissolve  8  ounces  of  fast  setting  gelatine 
in  1  gallon  of  water  that  is  heated  only  hot  enough  so 
that  the  gelatine  will  dissolve.  Then  place  the  dissolved 


229 


Apell's  Up-to-Date  Candy  Teacher 

gelatine  in  the  beater  and  add  35  Ibs.  of  4  X  powdered 
sugar  and  start  the  beater  going  on  fast  speed  and  beat 
the  batch  up  thoroughly.  Then  add  the  dissolved  egg 
albumen  and  beat  the  batch  of  icing  up  very  light.  Then 
it  is  ready  to  be  used  for  dipping  with. 
,  Every  wholesale  manufacturer  who  is  turning  out  a 
line  of  icing  work  specialties  should  have  a  powder  sugar 
mill  for  grinding  his  own  powder  sugar  for  using  in  the 
manufacture  of  the  different  icings  that  are  used  for  dip- 
ping; also  for  the  pan  department  and  chewing  gum  de- 
partment, as  all  the  sugar  that  is  used  in  the  manufacture 
of  stick  and  ball  chewing  gum  is  made  with  powder  sugar, 
and  no  wholesale  confectioner  or  chewing  gum  manufac- 
turer can  afford  to  be  without  a  sugar  grinding  mill  in  his 
plant,  as  the  sugar  grinding  mill  will  pay  for  itself  in  a 
very  short  time. 


230 


Apell's  Up-to-Date  Candy  Teacher 


Sugar    Grinding   Mill.      National   Equipment    Co.} 
Springfield,  Mass. 

ICING  MADE  WITH  GRANULATED  SUGAR 

Soak  over  night  3  ounces  of  egg  albumen  in  1  pint  of 
water.  Then  dissolve  5  ounces  of  fast -setting  gelatine  in 
1  gallon  of  water  by  placing  the  gelatine  and  water  in  a 
copper  kettle.  Then  heat  the  water  warm  in  the  kettle 
so  that  the  gelatine  is  thoroughly  dissolved,  then  add  25 


231 


Apell's  Up-to-Date  Candy  Teacher 

» 

Ibs.  of  granulated  sugar  and  just  heat  the  dissolved  gela- 
tine water  so  that  the  granulated  sugar  will  dissolve  so 
that  you  cannot  see  any  grain  of  sugar  in  your  batch. 
Now  place  1  Ib.  of  special  fondant  in  your  icing  beater 
with  your  dissolved  3  ounces  of.  egg  .albumen  and  beat 
the  egg  albumen  and  special  fondant  up  very  light,  then 
add  the  batch  of  dissolved  gelatine  and  granulated  sugar 
and  beat  up  very  light. 

ICING  MADE  WITH  GUM  ARABIC 

Place  25  Ibs.  of  4  X  powder  sugar  in  the  beater  and 
then  dissolve  4  ounces  of  fast  setting  gelatine  and  6 
ounces  of  powder  gum  arabic  in  1  gallon  of  hot  water. 
Then  start  the  beater  going  on  slow  speed  and  pour  in 
the  dissolved  gelatine  and  gum  arabic  and  then  start  the 
machine  on  fast  speed  and  beat  the  batch  up  very  light. 

ICING  MADE  WITH  EGG  ALBUMEN 

Soak  over  night  7  ounces  of  egg  albumen  in  1  pint  of 
water.  Then  place  in  a  copper  kettle  and  cook  on  the  open 
fire  or  by  steam  kettle  25  Ibs.  of  granulated  sugar  with  1 
Ib.  of  corn  syrup  and  cook  to  222  degrees. 

Now  place  2  Ibs.  of  special  fondant  in  the  icing  beater 
with  the  dissolved  egg  albumen  and  beat  the  egg  albumen 
and  fondant  up  very  stiff,  then  add  the  cooked  syrup  and 
beat  the  batch  up  very  light.  Then  it  is  ready  to  dip  with. 


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Apell's  Up-to-Date  Candy  Teacher 


Icing  Dipping  Department. 

TRANSPARENT  ICING  OR  WATER  ICING   FOR 
PEANUT  WORK  OR  COCOANUT  WORK 

Dissolve  2  ounces  of  gelatine  in  1  quart  of  hot  water,  then 
add  1  Ib.  of  cream  fondant  and  thoroughly  dissolve;  then 
add  10  Ibs.  of  4  X  powder  sugar  that  is  sifted  through  a 
very  fine  sieve,  and  mix  thoroughly.  Then  keep  the  icing 
lukewarm  by  setting  kettle  of  icing  in  warm  water,  or  you 
can  mix  the  icing  in  the  bonbon  kettles  and  only  keep  the 
icing  lukewarm. 

In  making  transparent  icing  do  not  beat  the  icing  in  the 
beater,  as  this  icing  must  only  be  mixed  thoroughly  by  hand 
or  paddle,  then  it  is  ready  to  dip  with. 

In  dipping  transparent  icing  work,  dip  the  goods  in  the 
icing,  then  take  out  and  let  drain  on  a  wire  screen.  Then 


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Apell's  Up-to-Date  Candy  Teacher 

place  on  trays  with  wax  paper,  then  let  stand  over  night. 
Then  they  are  ready  to  pack. 

DECORATING  ICING  FOR  CHOCOLATE  EASTER 

EGGS 

No.  1.  Soak  4  ounces  of  egg  albumen  in  \l/2  pints  of 
water  over  night  in  a  glass  jar.  Then  place  one-half  ib. 
of  special  fondant,  with  the  dissolved  egg  albumen  in  the 
icing  beater.  Then  add  4  Ibs.  of  powder  4  X  sugar  and 
beat  the  batch  up  very  stiff  and  light,  then  add  4  more  pounds 
of  powder  sugar  and  one-half  teaspoon  of  acetic  acid  No.  8, 
and  beat  up  very  light.  Then  it  is  ready  to  be  used  in  dec- 
orating the  chocolate  eggs.  Then  cover  the  icing  in  the 
bowl  of  the  machine  with  a  cloth  so  that  the  icing  does  not 
dry  out  while  using  it,  for  when  you  leave  the  icing  exposed 
to  the  air  the  icing  will  form  a  crust,  which  will  stop  up  the 
decorating  tubes. 

In  coloring  the  icing,  if  the  icing  does  not  stand  up,  add 
a  little  sifted  powder  sugar  and  mix  up  in  your  mixing  bowl, 
and  if  the  icing  is  too  stiff  add  a  little  water. 

No.  2.  Soak  3  ounces  of  egg  albumen  in  1  pint  of  water 
over  night.  Then  place  the  dissolved  egg  albumen  in  the 
beater  with  one-half  Ib.  of  special  nougat  fondant,  then  add 
enough  powder  sugar  to  make  a  stiff  paste  and  beat  up  very 
light.  Then  add  5  drops  of  acetic  acid,  then  it  is  ready  to  be 
used  for  decorating  the  chocolate  eggs. 


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Apell's  Up-to-Date  Candy  Teacher 

ICED  COCOANUT  WORK 

ASSORTED  ICED  COCOANUT  SQUARES 


Cocoanut  Stirring  Kettle. 

Place  in  steam  stirring  kettle  25  Ibs.  of  corn  syrup,   12 

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Apell's  Up-to-Date  Candy  Teacher 

Ibs.  of  sugar,  with  1  quart  of  water  and  1  Ib.  of  flour  and 
1  Ib.  of  Nuco  butter.  Cook  to  243  degrees,  then  add  18 
Ibs.  of  fine  cocoanut  and  2  ounces  of  vanilla  flavor  for  the 
white.  Then  take  out  in  a  kettle  that  is  greased  and  dusted 
heavy  with  flour,  then  pour  out  on  a  greased  slab  that  is 
dusted  with  flour  and  granulated  sugar.  When  partly  cold 
take  and  size  through  the  rolls  one-half  inch  thick,  then  cut 
on  caramel  machine  in  squares  one-half  inch  square,  then  dip 
in  icing  and  let  stand  until  next  day,  then  pack. 


Sizing  Machine  for  Rolling  Down  Cocoanut  Work 

Make  the  cocoanut  squares  in  assorted  colors  and  fla- 
vors, white  color  vanilla  flavor,  yellow  color  lemon  flavor, 
pink  color  wintergreen  flavor,  maple  color  flavor  with  ma- 
ple flavor  and  color  with  burnt  sugar  color,  orange  color 
flavor  with  oil  of  orange. 

In  dipping  these  assorted  colors  do  not  color  the  icing. 
Leave  the  icing  transparent  and  the  colors  will  show 
through. 

MOLASSES  COCOANUT  FIG  SQUARES 

Place  in  steam  stirring  kettle  25  Ibs.  of  corn  syrup,  14  Ibs. 
of  sugar,  1  gallon  of  molasses,  1  Ib.  of  Nuco  butter,  1  J/£  Ibs. 
of  flour.  Cook  to  242  degrees,  then  add  5  Ibs.  of  ground 

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Apell's  Up-to-Date  Candy  Teacher 

figs  and  let  the  figs  cook  through  the  syrup,  then  add  20 
Ibs.  of  fine  cocoanut  and  mix  through  the  syrup.  Then  pour 
out  on  a  greased  slab  that  is  dusted  with  flour  and  granu- 
lated sugar;  then,  when  cool,  size  down  one-quarter  inch 
thick  and  cut  on  caramel  cutter  in  1  inch  squares.  Then  dip 
in  transparent  icing. 


Caramel  Cutter  for  Cutting  Cocoanut  Squares. 
Thos.  Mills  Bros.,  Philadelphia,  Pa. 


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Apell's  Up-to-Date  Candy  Teacher 

COCOANUT  JELLY  STICKS 

Place  in  steam  stirring  kettle  20  Ibs.  of  corn  syrup,  10 
Ibs.  of  sugar,  1  quart  of  water,  1  Ib.  of  flour  and  1  Ib.  of 
Nuco  butter.  Cook  to  240  degrees.  Then  add  18  Ibs.  of 
fine  cocoanut  and  mix  thoroughly.  Then  add  10  Ibs.  of  jelly 
spice  drops  and  mix  in  the  batch. 

Then  pour  out  on  a  greased  slab  that  is  dusted  with  flour 
and  granulated  sugar.  Then  size  down  to  1^  inches  thick; 
then,  when  cool  enough,  cut  in  three-eighths  inch  strips,  and 
then  cut  on  caramel  cutter.  Then  dip  in  icing. 

ASSORTED   COCOANUT   ROLLS 

Place  in  steam  stirring  kettle  25  Ibs.  of  corn  syrup,  15 
Ibs.  of  sugar,  1  Ib.  of  flour,  1  Ib.  of  Nuco  butter  and  1  quart 
of  water.  Cook  to  245  degrees.  Then  add  17  Ibs.  of  fine 
cocoanut  and  2  ounces  of  vanilla  flavor  and  mix  .thoroughly. 
Then  pour  out  on  a  greased  slab  that  is  dusted  with  flour. 
Then,  when  cold  enough  to  handle,  size  down  one-half  inch 
thick,  then  cut  in  strips  on  the  caramel  cutter,  then  run  the 
strips  through  the  rolls.  Then,  when  cold,  break  up  and 
dip  in  transparent  icing.  Make  them  in  assorted  colors 
and  flavors,  which  will  make  a  very  good  pail  specialty  for 
the  jobbing  trade. 

CARAMEL  COCOANUT  SQUARES 

Place  in  steam  stirring  kettle  10  Ibs.  of  corn  syrup,  10  Ibs. 
of  sugar,  \y2  Ibs.  of  Nuco  butter,  14  Ibs.  of  condensed  milk. 
Cook  to  a  stiff  ball  when  tried  in  cold  water.  Then  add  6 
Ibs.  of  fondant  cream  and  mix  thoroughly  for  5  minutes, 
then  add  5  Ibs.  of  corn  syrup  and  7  Ibs  of  shredded  cocoa- 
nut  and  2  ounces  of  vanilla  flavor  and  1  ounce  of  salt.  Then 
pour  out  on  trays  lined  with  manilla  paper  with  rods  on 
the  trays  one-half  inch  high.  Then  let  stand  until  next  day, 
then  soak  the  paper  from  the  caramel,  then  cut  in  strips  on 

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Spell's  Up-to-Date  Candy  Teacher 

the  nougat  cutter,  then  on  the  caramel  machine.     Then  dip 
in  transparent  icing. 


COCOANUT  SPECIALTIES 

Crystallized  cocoanut  squares  for  pails  of  box  goods. 

Place  in  steam  stirring  kettle  25  Ibs.  of  corn  syrup,  20  Ibs. 
of  sugar,  one-half  gallon  of  water,  1  Ib.  of  flour  and  1  Ib. 
of  Nuco  butter.  Cook  to  245  degrees.  Then  add  20  Ibs.  of 
fine  cocoanut,  and  1  ounce  of  vanilla  flavor.  Pour  out  on  a 
cold  slab  that  is  dusted  with  flour  and  granulated  sugar. 
When  cool  size  and  cut  in  squares,  and  as  soon  as  you  cut 
them  in  squares  on  the  cutting  machine  throw  them  in  granu- 
lated sugar.  Then  sieve  the  sugar  from  them,  Then  let  dry 
over  night,  then  put  them  in  crystal  at  33^>  degrees. 

Make  these  in  assorted  colors  and  flavors,  white,  yellow, 
pink,  maple,  orange  and  chocolate  colors. 

SANDED  COCOANUT  SQUARES 

Place  in  steam  stirring  kettle  30  Ibs.  of  corn  syrup,  12  Ibs. 
of  granulated  sugar,  1  quart  of  water,  1  Ib.  of  flour  and  1  Ib. 
of  Nuco  butter.  Cook  to  242  degrees.  Then  add  19  Ibs. 
of  fine  cocoanut  and  1 'ounce  of  vanilla  flavor  for  the  white. 
Then  pour  out  on  a  cold  slab  that  is  dusted  with  flour  and 
granulated  sugar.  Then,  when  cool,  size  and  cut  in  squares. 
Then  throw  in  granulated  sugar,  then  sieve  the  sugar  from 
them.  Then,  when  dry  next  day,  pack  in  pails  in  layers. 

Make  them  assorted  colors  and  flavors. 

COCOANUT  BON  BON  CENTERS 

Place  25  Ibs.  of  corn  syrup  in  a  steam  kettle  and  cook  the 
corn  syrup  to  a  boil  only.  Then  add  18  Ibs.  of  fine  cocoa- 
nut  and  2  Ibs.  of  flour  and  2  ounces  of  vanilla  flavor.  Pour 
out  on  a  cold  slab  that  is  dusted  with  flour  and  greased. 

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Apell's  Up-to-Date  Candy  Teacher 

Then,  when  cold  enough  to  handle,  size  down  to  one-half 
inch  thick.  Then  run  through  the  ball  cocoanut  cutter,  and 
then  through  the  ball  cutting  machine. 


Cocoanut  Cutting  Machine  for  sizing  the  cocoanut  in  strips 
Before  they  are  eut  into  round  balls. 


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Apell's  Up-to-Date  Candy  Teacher 


Cocoanut  Ball  Machine  for  cutting  the  strips  into  balls  after 
they  have  been  run  through  the  ball  sizing  machine. 

Then  dip  in  bon  bon  fondant  cream  and  then,  next  day, 
crystallize. 

FONDANT  CREAM  FOR  DIPPING  COCOANUT 
BON  BONS 

Place  in  a  steam  kettle  100  Ibs.  of  cane  sugar,  25  Ibs.  of 
corn  syrup,  with  4  gallons  of  water.  Cook  to  242  degrees. 
Pour  out  on  ball  cream  beater;  then,  when  partly  cool,  cream 
to  a  fondant.  Then  it  is  ready  to  dip  with  in  bon  bon  ket- 
tles. After  the  bon  bons  are  dipped  let  them  stand  over 
night,  then  place  them  in  crystal  at  33^  degrees.  When 
drained  and  dry  pack  in  circle  trays  in  assorted  colors  and 
flavors. 


COCOANUT  FRUIT  SQUARES,  FOR  PAILS 

Place  in  steam  stirring  kettle  15  Ibs.  of  corn  syrup,   10 
Ibs.  of  sugar,  1  Ib.  of  Nuco  butter,  1  quart  of  water.     Cook 


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Apell's  Up-to-Date  Candy  Teacher 

to  245  degrees.  Then  add  8  Ibs.  of  thread  cocoanut,  2  Ibs. 
of  flour  and  2  Ibs  of  fine  cocoanut,  then  add  5  Ibs.  of  glazed 
cherries  and  5  Ibs.  of  figs  ground  coarse.  Pour  out  on  a 
slab  that  is  greased  and  dusted  with  flour  and  granulated 
sugar.  Then  spread  out  with  a  paddle  and  leave  the  top 
rough  like.  Do  not  roll  the  batch,  only  spread  out  with  a 
paddle  so  that  the  batch  will  be  about  1  inch  thick;  then, 
when  cold,  cut  in  squares,  then  let  stand  on  trays  over  night 
to  dry,  then  pack  in  pails  in  layers  with  circle  trays. 

COCOANUT  FIG  CARAMEL,  DIPPED  IN 
CHOCOLATE 

Place  in  steam  stirring  kettle  18  Ibs.  of  corn  syrup,  10  Ibs. 
of  sugar,  one-half  gallon  of  water,  1  Ib.  of  Nuco  butter, 
1  quart  of  molasses.  Cook  to  240  degrees.  Then  add  10 
Ibs.  of  fine  cocoanut,  2  Ibs.  of  flour  and  mix  well,  then  add 
10  Ibs.  of  ground  figs  that  have  been  steamed.  Then  pour 
out  on  a  slab  that  has  been  greased  and  dusted  with  flour. 
Then,  when  cold,  cut  in  squares  three-quarters  inch  square 
and  one-half  inch  thick.  Then  dip  on  enrober  machine  in 
thin  chocolate. 


CHEWING  GUM  WORK 

Chicle,  which  is  used  in  the  manufacture  of  chewing  gum, 
is  the  sap  that  comes  from  the  chico  zapote  tree,  which  is 
found  in  the  tropical  lowlands  of  Mexico. 


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Apell's  Up-to-Date  Candy  Teacher 


Sho 


win 


g  the  natives'  camp  in  the  tropical  lowlands  forest 
of  Mexico. 


The  .chico  zapote  tree,  which  is  found  in  the  lowlands  of 
Mexico,  will  produce  from  4  to  6  pounds  of  gum  chicle  to 
a  tree  every  year.  The  zapote  trees,  which  the  chicle  comes 
from,  are  tapped  during  the  fall  months,  at  the  close  of  the 
rainy  season,  which  they  have  in  October.  In  gathering  the 
sap  from  the  trees  the  natives  must  climb  the  trees  to  a 
height  of  35  to  50  feet,  then  they  cut  about  three  diagonal 
cuts  with  what  the  natives  call  the  machete,  on  either  side  of 
the  zapote  trees,  with  the  cuts  joining  at  the  lower  ends. 
Then  the  sap  is  collected  in  a  vessel  tied  below  the  cuts  on 
the  trees.  Now  then  the  sap  juice  is  collected  in  gourds, 
then  it  is  poured  in  iron  kettles  to  be  boiled  down  so  that  50 
Ibs.  of  sap  juice  when  boiled  down  will  only  be  25  Ibs.  of 
chicle  when  cooled.  . 

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Apell's  Up-to-Date,  Candy  Teacher 


Showing  how  the  native  boils  the  sap  juice  down  so  that  the 
chicle  can  be  formed  in  blocks  when  cooled,  when  it  is 
sent  to  the  United  States  to  be  used  in  the  manu- 
facture of  chicle  chewing  gum. 

In  the  manufacture  of  chewing  gum  stick  or  ball  gum  the 
manufacturer  must  have  the  very  latest  facilities,  as  a  steam 
boiler,  gum  cooker,  sizing  machines,  scoring  machines,  tray 
racks  and  the  wrapping  machines,  for  turning  out  the  pack- 
age stick  chewing  gum.  For  the  manufacture  of  ball  chew- 
ing gum  you  must  have  gum  cooker,  steam  boiler,  chicle 
chopper,  ball  sizer  and  ball  cutter,  and  revolving  pans  for 
running  up  the  ball  gum  centers,  and  a  fan  blower  for  drying 
up  the  charges  that  are  put  on  in  the  revolving  pans. 

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Apell's  Up-to-Date  Candy  Teacher 

MANUFACTURE  OF  STICK  AND  BALL  CHEWING 

GUM 


Chicle  Chopping  Machine  for  chopping  the  Chicle. 
Clowgh  &  Witi  Machine  Co.,  Cleveland,  O. 

This  machine  is  one  of  the  most  useful  machines  about  a 
gum  factory  and  is  used  for  chopping  the  chicle  into  suitable 
size  pieces,  which  greatly  facilitates  in  cleaning  same,  also 
aiding  in  the  mixing  process,  as  the  chicle,  after  chopping,  is 
more  uniform  in  size,  and  in  small  particles,  and  readily  and' 
more  easily  assimilates  with  other  ingredients,  making  the 
mix  more  thorough  and  in  less  time. 

After  your  chicle  has  been  chopped  fine  and  thoroughly 
cleaned  from  foreign  matter,  as  bark  and  sticks,  then  it  is 
ready  to  be  used  in  the  manufacture  of  chewing  gum. 

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Apell's  Up-to-Date  Candy  Teacher 

MANUFACTURE  OF  STICK  AND  BALL  CHEW- 
ING GUM 


Steam  Jacket  Gum  Cooking  and  Mixing  Kettle.     Clough  & 
Witt  Co.,  Cleveland,  Ohio. 

This  steam  mixing  kettle  is  used  for  cooking  the  corn 
syrup  and  dissolving  the  gum  chicle. 

This  steam  kettle  is  tested  to  stand  80  Ibs.  of  steam  pres- 
sure, and  should  only  be  used  at  a  working  pressure  of  25 
Ibs.  of  steam,  which  can  be  obtained  by  adjustment  of  the 
regulator  which  is  on  the  cooking  kettle.  In  setting  up  this 
steam  gum  cooker  the  pulley  should  run  150  revolutions  per 
minute.  This  size  cooker  is  capable  of  handling  a  175  Ibs. 
batch  of  gum  every  hour  at  a  working  pressure  of  25  Ibs. 
of  steam. 


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Apell's  Up-to-Date  Candy  Teacher 

PEPPERMINT  STICK  CHEWING  GUM 

Sold  5  sticks  wrapped  in  a  package,  24  packages  to  a  car- 
ton. 

Place  25  Ibs.  of  corn  syrup  testing  43  degrees,  in  steam 
cooking  gum  kettle,  then  turn  on  the  steam  with  the  regula- 
tor set  at  25  Ibs.  steam  pressure.  Then,  when  your  corn 
syrup  is  cooked  to  very  light  crack,  add  25  Ibs.  of  chicle 
that  is  chopped  fine. 

You  must  never  cook  the  gum  with  a  high  pressure  of 
steam;  20  to  25  Ibs.  of  steam  pressure  is  all  you  should 
carry  on  the  gum  kettle  while  cooking  the  corn  syrup  or  dis- 
solving the  chicle. 

For  cold  weather*  months  use  the  corn  syrup  testing  43 
degrees.  For  the  hot  weather  months  use  the  corn  syrup 
testing  45  degrees.  In  testing  a  batch  of  gum,  there  are  two 
ways  to  test  the  batch  of  gum  so  that  you  will  know  when 
the  gum  is  cooked  high  enough  or  too  low  before  adding  the 
powder  4  X  sugar. 

The  old  method  of  testing  the  corn  syrup  and  dissolved 
chicle  is  when  the  small  bubbles  come  to  the  top  of  the  batch 
and  break,  then  you  know  that  your  batch  is  done.  The  most 
reliable  way  I  have  found  in  testing  the  gum  is  by  the  cold 
water  test.  When  your  corn  syrup  has  cooked  to  a  light 
crack,  then  add  the  chicle  and  let  the  batch  cook  with  the 
stirrer  going  all  the  time  from  the  time  you  place  the  corn 
syrup  in  the  kettle  up  to  the  time  the  batch  is  cooked  and 
finished. 

In  knowing  when  the  batch  is  cooked  by  the  cold  water 
test  dip  your  hand  in  the  cold  water  first,  then  dip  your  hand 
down  into  the  batch  and  pick  up  some  of  the  batch  on  two 
of  your  fingers,  then  dip  the  batch  of  gum  and  corn  syrup  in 
the  water,  and  if  it  forms  a  stiff  ball  as  soon  as  it  cools  off 
in  the  water,  then  you  know  your  batch  is  cooked  high 
enough.  Then  add  80  Ibs.  of  4  X  powder  sugar  and  mix  thor- 

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1  Apell's  Up-to-Date  Candy  Teacher 

oughly,  and  4  Ibs.  of  flour,  then  add  7  ounces  of  oil  of  pep- 
permint flavor  and  mix  thoroughly.  Then  turn  off  the 
steam  as  soon  as  you  add  the  powder  sugar,  before  adding 
the  oil  of  mint.  Then  you  must  have  a  slab  to  place  the 
batch  out  on  when  you  take  the  batch  from  the  gum  kettle, 
which  must  be  done  with  your  hands  with  a  pair  of  canvas 
gloves  on,  and  dust  the  gloves  heavily  with  starch  while  tak- 
ing the  batch  from  the  mixer  and  placing  on  the  slab,  then 
it  is  kneaded  up  and  rolled  flat  with  a  rolling  pin,  then  it  is 
cut  in  squares  about  1  foot  square,  with  a  circle  knife.  Then 
it  is  ready  to  run  through  the  roughing  rolls. 


Roughing  Rolls.    Clongh  &  Witt  Co.,  Cleveland,  Ohio. 

These  roughing  rolls  are  fastened  to  a  table  and  the  cut 
above  shows  the  rolls  are  used  right  handed,  goods  passing 
in  rolling  the  gum  down  from  left  to  right,  and  the  operator 
works  the  adjusting  wheel  with  his  right  hand,  which  leaves 
the  left  hand  free  for  pulling  the  gum  back  again  to  be  run 
through  the  rolls  again. 

These  roughing  rolls  are  used  to  run  the  gum  through  as 
soon  as  you  are  able  to  handle  the  gum  from  the  receiving 

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slab  when  it  comes  from  the  cooker. 

Now  after  you  have  sized  the  gum  down  to  one-eighth 
inch  thick,  the  gum  must  go  through  the  finishing  rolls  before 
the  gum  is  ready  to  be  cut  and  scored  to  be  broken  up  into 
sticks. 


Finish  Rolling  Machine.    Clough  &  Witt  Co.,  Cleveland,  O. 

This  machine  is  used  for  finish  rolling  the  gum  cold  after 
leaving  the  roughing  rolls. 

By  rolling  the  gum  cooler  more  sticks  of  gum  can  be  cut 
out  of  the  same  sheet  of  gum,  and  of  a  more  uniform  thick- 
ness than  it  is  possible  to  be  obtained  with  the  roughing  rolls, 
which  must  be  constantly  manipulated  by  the  operator. 

The  finishing  rolls  are  set  to  the  thickness  of  the  finished 
gum  that  is  wanted  for  the  wrapping  machine. 

The  gum  being  of  uniform  thickness  when  rolled  in  the 
finishing  roll,  will  be  a  great  advantage  when  wrapped  by 
the  machine.  Then,  when  the  gum  has  gone  through  the 
finishing  rolls  it  is  ready  to  be  cut  and  scored  by  the  cutting 
and  scoring  machine. 

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Apell's  Up-to-Date  Candy  Teacher 

This  arrangement  of  machines  saves  the  handling  of  the 
gum,  as  it  goes  directly  from  the  finishing  rolls  to  the  cut- 
ting and  scoring  machine  as  soon  as  finished,  rolled  down 
without  additional  handling,  as  required  when  machines  are 
run  separately. 

By  having  the  machine  built  in  this  way  the  finishing  ma- 
chine can  be  adjusted  and  used  for  thicker  stick  gum  when 
needed,  not  allowing  same  to  pass  through  the  cutting  and 
scoring  machine. 

After  the  gum  is  run  through  the  cutting  and  scoring  ma- 
chine the  sheets  of  gum  are  placed  on  trays  which  are  dusted 
with  starch,  so  that  you  can  place  3  to  4  sheets  to  a  tray, 
then  place  the  tray  in  the  board  rack  and  let  stnd  over  night; 
then,  next  morning,  it  is  ready  to  be  broken  into  sticks. 


Portable  Board  Rack.     Thomas  Mills  Bros.,  Inc., 
Philadelphia,  Pa. 


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Apell's  Up-to-Date  Candy  Teacher 

This  board  rack  is  used  for  stacking  the  gum  on  trays  so 
that  as  soon  as  the  sheets  of  gum  are  cut  and  scored  they  can 
be  placed  on  trays,  then  the  trays  placed  in  the  rack  to  be 
moved  to  any  part  of  the  room,  where  the  girls  break  the 
gum  into  sticks,  then  place  in  trays  to  be  ready  for  the  wrap- 
ping machine. 

Now  when  your  gum  is  cold  and  broken  into  sticks  and 
placed  in  trays  on  ends,  it  is  ready  to  be  wrapped  by  the 
wrapping  machine. 


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Apell's  Up-to-Date  Candy  Teacher 


Chewing  Gum  Wrapping  Machine,  Model  BB.     Package 
Machinery  Co.,  Springfield,  Mass. 

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Apell's  Up-to-Date  Candy  Teacher 


This  chewing  gum  wrapping  machine  is  used  by  the 
largest  gum  manufacturers  of  the  country  for  wrapping  the 
standard  size  5-cent  package  of  chewing  gum.  The  machine 
wraps  each  stick  in  foil  or.  wax  paper,  then  applies  band  to 
individual  stick  of  gum  and  seals  it.  Then  the  machine  as- 
sembles the  five  wrapped  sticks,  reversing  the  fifth  stick  so 
that  front  of  the  outside  stick  shows,  whichever  side  of  the 
package  is  opened;  then  bands  the  five  sticks  together  and 
seals  with  paste. 

The  individual  sticks,  the  inside  bands  and  the  outside 
bands  are  fed  from  magazines,  and  the  foil  or  waxed  paper 
for  the  first  wrapping  is  fed  from  the  roll  and  cut  to  the 
proper  length. 

In  operating  the  machine  it  takes  one  girl  to  keep  it  sup- 
plied with  the  sticks  of  gum,  foil  or  wax  paper,  labels  and 
bands  and  packs  the  completed  package  into  boxes. 

This  machine  has  made  possible  the  present  attractive, 
sanitary  and  protective  style  of  chewing  gum  wrapping  that 
always  keeps  the  chewing  gum  so  fresh,  soft  and  flexible. 

For  wrapping  the  stick  gum  on  the  Model  BB  wrapping 
machine  the  package  must  be  within  the  following  limits: 
2^  to  3^  long,  11-16  to  13-16  wide,  .060  to  .100  thick. 
Sped  of  the  machine  150  revolutions  per  minute. 

In  the  manufacture  of  stick  and  ball  chewing  gum  on  a 
large  scale,  where  you  expect  to  turn  out  from  3  to  5  thou- 
sand pounds  of  gum  per  day,  you  must  have  the  300-lb. 
gum  cooker  and  tilting  mixing  kettle. 


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Apell's  Up-to-Date  Candy  Teacher 


Tilting  Gum  Cooking  and  Mixing  Kettle.     Clough  &  Witt 
Co.,  Clerveland)  Ohio. 

This  gum  cooker  and  mixing  kettle  are  used  by  the  large 
gum  manufacturers  whose  output  keeps  from  3  to  6  wrap- 
ping machines  going;  also  from  3  to  6  revolving  pans  going 
for  running  up  ball  gum.  This  mixer  and  cooker  is  built  on 
the  same  principle  as  the  175-lb.  cooker  and  mixer,  but  the 
300-lb.  cooker  is  arranged  so  as  to  tilt  the  kettle  to  facili- 
tate the  removal  of  the  gum  after  it  is  cooked,  reducing  the 
hard  work  of  emptying  the  mixer  to  a  minimum,  thereby 
saving  a  great  deal  of  time,  as  the  scrapers  in  the  mixer  re- 
volve when  the  kettle  is  tilted,  which  makes  the  cleaning  of 


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the  gum  kettle  a  very  simple  operation. 

When  cooking  a  batch  of  gum  it  should  be  used  at  a  work- 
ing pressure  of  25  Ibs.  of  steam.  The  pulleys  on  the  300-lb. 
cooker  and  mixer  should  run  at  300  revolutions  per  minute. 
Steam  boiler  to  be  used  for  cooker  can  also  be  used  for  one 
steam  jacket  kettle,  and  also  heating  the  revolving  pans  for 
running  up  the  ball  gum.  Size  of  boiler  24x7x2j^,  type  S.  V. 
T.,  with  gas  burners  and  fan  blast  burner.  You  will  find 
by  using  the  gas  for  fuel  the  cooker  for  the  gum  kettles 
can  take  care  of  the  steam  boiler  as  well  as  cook  the  gum. 

The  majority  of  the  gum  manufacturers  today  are  using 
the  fan  blast  gas  burners  for  their  boilers,  as  they  do  away 
with  the  dirty  coal  dust  in  the  factory,  where  you  have  the 
one  floor  for  manufacturing.  The  greatest  advantage  of 
gas  for  fuel  is  that  it  is  clean  and  sanitary  when  you  are 
located  on  the  second,  third  or  fourth  floor  of  a  building. 

SPEARMINT  STICK  CHEWING  GUM 

Wrapped  5  sticks  to  package  and  packed  20  packages 
to  carton. 

'Place  30  Ibs.  of  corn  Syrup  in  your  gum  cooking  kettle 
and  turn  on  the  steam  with  the  regulator  set  on  the  kettle 
at  25  Ibs.  steam  pressure  and  cook  the  corn  syrup  to  a  very 
light  crack  when  tried  in  water  for  the  hot  weather  months. 
For  the  cold  weather  months  cook  the  corn  syrup  to  a  stiff 
ball  when  tried  in  cold  water.  Then  add  25  Ibs.  of  chicle 
and  cook  the  chicle  in  the  corn  syrup  until  the  batch  will 
show  small  bubbles  formed  on  the  top  of  the  batch  and  then 
break;  or,  when  tried  in  cold  water,  your  batch  should  be 
a  stiff  ball,  or  245  degrees  for  warm  weather.  During  the 
hot  weather  months  cook  to  247  degrees  by  cold  water  test. 
Then  add  80  Ibs  of  4  X  powder  sugar  and  mix  thoroughly, 
then  add  4  Ibs.  of  flour  and  6  ounces  of  oil  of  spearmint  fla- 
vor. Then  take  your  batch  out  from  the  kettle  and  place 

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Apell's  Up-to-Date  Candy  Teacher 

on  the  slab,  which  must  be  dusted  with  starch;  then  knead  up 
well  and  then  run  through  the  roughing  rolls,  then  through 
the  finishing  rolls,  then  cut  and  score  the  sheets  of  gum  into 
sticks.  Then  place  on  trays  dusted  with  starch  and  place  the 
trays  in  the  racks  and  let  stand  till  cool,  then  break  into 
sticks. 

SPEARMINT  STICK  MADE  WITH  CHICLE  AND 
PALOJA  GUM 

Paloja  gum  is  a  substitute  for  chicle  and  can  be  used  in 
the  manufacture  of  all  the  different  kinds  of  stick  and  ball 
gum  work.  Paloja  gum  is  a  natural  gum  chemically  and 
physically  identical  with  chicle,  and  in  the  manufacture  of 
chewing  gum  it  works  exactly  the  same  as  chicle,  melts  at 
the  same  temperature,  chews  the  same  way  and  will  cook 
with  com  syrup  and  caramel  paste  and  mix  with  sugar  the 
same  as  chicle  does.  At  the  present  high  price  of  chicle  a 
good  many  of  the  manufacturers  of  chewing  gum  are  using 
this  paloja  gum  in  the  manufacture  of  stick  and  ball  gum. 

By  the  use  of  this  paloja  gum  with  chicle,  mixed  together, 
or  it  can  be  used  by  itself,  you  can  produce  a  very  good  piece 
of  gum,  either  in  the  stick  or  ball  gum. 

PALOJA  GUM  USED  IN  THE  MANUFACTURE  OF 

CHEWING  GUM 
/ 

L.  A.  Dreyfus  Co.,  Rosebank,  Staten  Island,  New  York. 

SPEARMINT  STICK  GUM  MADE  WITH  CHICLE 
AND  PALOJA  GUM 

Place  20  Ibs.  of  corn  syrup  in  your  gum  cooker  and  turn 
on  the  steam,  and  also  stirrer,  on  the  gum  cooking  kettle 
and  cook  the  batch  with  25  Ibs.  of  steam  pressure;  then 
cook  the  corn  syruup  to  a  stiff  ball,  then  add  10  Ibs.  of  cara- 

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Apell's  Up-to-Date  Candy  Teacher 

mel  paste  and  finish  cooking  the  batch  to  a  light  crack  when 
tried  in  cold  water.  Then  add  10  Ibs.  of  chicle  that  is 
chopped  fine  and  15  Ibs.  of  paloja  gum  that  is  chopped  fine 
and  cook  the  batch  to  a  stiff  ball  when  tried  in  cold  water, 
or  about  245  degrees. 

You  can  always  tell  when  the  batch  is  cooked  high 
enough.  The  batch  will  cling  to  the  sides  of  the  kettle  and 
small  bubbles  will  come  to  the  surface  of  the  batch  and  then 
break.  Then  turn  off  the  steam,  and  if  you  have  any  spear- 
mint stick  scrap  from  the  cutting  add  about  10  Ibs.  of  scrap 
and  let  mix  until  thoroughly  dissolved.  Then  add  80  Ibs. 
of  4  X  powder  sugar  with  2  Ibs.  of  flour  and  add  7  ounces 
of  oil  of  spearmint  flavor.  Then  tilt  the  kettle  and  take  out 
with  canvas  gloves  dusted  with  starch  and  place  on  the  re- 
ceiving slab,  then  knead  up  and  roll  down  in  square  pieces 
about  2  inches  thick,  then  run  the  squares  through  the  rough- 
ing rolls,  then  through  the  finishing  rolls  and  then  through 
the  cutting  machine  and  scoring  machine.  Then  place  on 
trays  3  to  4  sheets  to  the  tray,  then  place  the  trays  in  your 
board  rack  to  cool  until  next  morning.  Then  have  the  girls 
break  them  in  sticks  and  place  the  sticks  on  end  in  the  trays. 
Then  they  are  ready  to  be  wrapped  by  the  wrapping  ma- 
chines. 

Pointers  to  keep  in  mind  when  rolling  down  the  sheets  of 
gum  through  the  roughing  rolls  and  also  the  finishing  rolls. 

Dust  the  sheets  with  starch  every  time  the.  sheet  of  gum 
passes  through  the  rolls.  That  is  done  to  keep  the  gum  from 
sticking  to  the  rolls;  and  also  dust  the  sheets  of  gum  lightly 
with  starch  and  a  little  powder  sugar  when  placed  on  the 
trays  after  they  are  scored  and  cut  into  sticks,  or  otherwise 
the  sheets  of  gum  will  stick  together  on  the  trays. 

CARAMEL  PASTE  FOR  GUM  WORK 
Cook  in  a  steam  jacket  caramel  kettle,  or  the  gum  kettle. 

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Apell's  Up-to-Date  Candy  Teacher 

Place  in  cooking  kettle  70  Ibs.  of  corn  syrup,  5  Ibs.  of 
flour  and  mix  thoroughly.  Then  turn  on  the  steam  and 
start  the  mixer.  Then  add  20  Ibs.  of  brown  sugar,  No.  10 
grade,  then  add  22  Ibs.  of  condensed  milk  with  2  Ibs.  of 
Nuco  butter  and  cook  the  batch  to  a  stiff  ball,  or  245  degrees. 
Then  pour  out  on  a  ball  beater  and  turn  on  the  water  to 
cool  the  batch,  then  let  the  batch  mix  on  the  beater  until  thor- 
oughly cool.  Then  it  is  ready  to  use,  or  can  be  placed  in 
barrels. 

Some  of  the  large  caramel  houses  use  starch  for  making 
their  caramel  paste,  but  I  have  found  by  experience  that 
flour  will  give  the  caramel  paste  a  better  body,  and  when 
used  will  not  have  the  starchy  taste  in  the  finished  goods. 


The  Dayton  Ball  Beater  for  Mixing  and  Cooling  the  Paste. 
The  Ball  Cream  Beater  Co.,  Dayton,  Ohio. 

SPEARMINT  OR  PEPPERMINT  STICK  GUM 

Place  in  the  gum  cooking  kettle  20  Ibs.  of  corn  syrup  and 
10  Ibs.  of  caramel  paste  and  cook  to  a  light  crack  when 
tried  in  cold  water,  then  add  25  Ibs.  of  paloja  gum  and  cook 

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Apell's  Up-to-Date  Candy  Teacher 

until  thououghly  dissolved,  then  cook  the  batch  to  a  stiff 
ball,  or  245  degrees,  or  until  small  bubbles  come  to  the  sur- 
face eand  break.  Then  your  batch  is  cooked  high  enough. 
In  case  your  batch  is  cooked  too  high  when  the  paloja  gum  is 
all  dissolved,  you  can  reduce  the  cook  by  adding  a  little  corn 
syrup,  and  then,  when  adding  the  powder  sugar,  add  enough 
more  of  the  powder  sugar  to  make  up  for  the  amount  of 
corn  syrup  that  you  used  in  reducing  the  batch;  or,  if  your 
batch  feels  too  low,  add  some  stick  scrap  before  adding  the 
powder  sugar.  Now,  when  your  batch  is  cooked  add  80  Ibs. 
of  4  X  powder  sugar  and  2  Ibs.  of  flour,  and  for  spearmint 
flavor  add  6  ounces  of  oil  of  spearmint  and  1  ounce  of  oil 
of  peppermint.  For  peppermint  stick  gum  add  7  ounces  of 
oil  of  peppermint.  Then  finish  the  batch  the  same  as  for 
the  spearmint  gum  in  handling,  rolling  and  cutting. 

CARMINT  STICK  GUM 

Place  30  Ibs.  of  corn  syrup  in  the  gum  cooker  and  10  Ibs. 
of  condensed  milk  and  cook  to  a  stiff  ball  when  tried  in  cold 
water.  Then  add  25  Ibs.  of  paloja  gum  and  cook  to  a  stiff 
ball,  or  245  degrees  when  tried  in  cold  water.  Then  add  3 
ounces  of  paste  burnt  sugar  color  and  add  85  Ibs.  of  4  X 
powder  sugar  and  2  Ibs.  of  flour  and  mix  thoroughly.  Then 
add  2  ounces  of  maple  flavor  and  6  ounces  of  oil  of  pepper- 
mint flavor.  Then  finish  the  same  as  spearmint  gum  in  roll- 
ing and  handling,  cutting  and  drying. 

LICORICE  STICK  GUM 

Place  30  Ibs.  of  corn  syrup  in  gum  cooking  kettle  and 
cook  the  corn  syrup  to  a  stiff  ball,  or  250  degrees  by  the 
cold  water  test.  Then  add  20  Ibs.  of  paloja  gum  and  cook 
the  batch  until  small  bubbles  some  to  the  surface  and  break. 
Then  add  4  Ibs.  of  powder  licorice  and  enough  velvetine 
black  to  color  the  batch  a  strong  black  color,  then  add  75 

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Apell's  Up-to-Date  Candy  Teacher 

Ibs.  of  4  X  powder  sugar  and  3  Ibs.  of  flour  and  5  ounces 
of  oil  of  anise  flavor. 

Always  turn  off  the  steam  from  the  kettle  before  adding 
the  sugar,  and  do  not  add  the  flavor  until  you  have  added 
all  the  powder  sugar  to  the  batch. 

In  coloring  the  batch  for  licorice  gum,  if  you  do  not  color 
the  batch  a  very  dark  color  before  adding  the  powder  sugar 
the  amount  of  sugar  that  you  must  use  to  the  batch  will  make 
your  licorice  stick  a  light  color  when  taken  from  the  kettle, 
and  it  is  very  hard  to  color-  the  batch  after  the  powder  sugar 
is  added. 

SPICE  STICK  GUM 

Place  in  gum  cooking  kettle  30  Ibs.  of  corn  syrup  and  cook 
to  stiff  ball  when  tried  in  cold  water,  then  add  10  Ibs.  of 
chicle  gum  chopped  fine  and  15  Ibs.  of  paloja  gum  and  cook 
to  stiff  ball,  or  245  degrees  when  tried  in  cold  water.  By 
testing  by  the  use  of  the  old  method  the  gum  is  cooked  when 
the  batch  clings  to  the  sides  of  the  cooking  kettle  and  small 
bubbles  form  on  the  surface  and  then  break.  Then  turn  off 
the  steam  from  the  kettle  and  add  82  Ibs.  of  4  X  powder 
sugar  and  2  Ibs.  of  flour.  Then  add  2  ounces  of  nutmeg 
that  is  ground  very  fine,  3  ounces  of  oil  of  cinnamon  and  1 
ounce  of  oil  of  cloves.  Then  finish  in  handling  and  rolling 
and  cutting  like  peppermint  stick  gum. 

ALMOND  STICK  GUM 

Place  in  gum  cooking  kettle  30  Ibs.  of  corn  syrup  and  cook 
to  stiff  ball  when  tried  in  cold  water,  then  add  25  Ibs.  of 
paloja  gum  and  cook  until  the  batch  forms  small  bubbles 
on  the  surface  of  the  batch,  or  when  cooking  by  water  test, 
cook  to  stiff  ball  when  tried  in  cold  water.  Then  add  5  Ibs. 
of  almond  paste  and  turn  off  the  steam  from  the  kettle.  Then 
add  75  Ibs.  of  4  X  powder  sugar,  and  add  the  sugar  slowly, 

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about  25  Ibs.  at  a  time,  so  that  the  almond  paste  will  be 
mixed  to  a  smooth  paste.  Then,  when  you  have  added  all 
the  sugar,  add  2  Ibs.  of  flour  and  add  3  ounces  of  oil  of 
almond  flavor.  Then  finish  the  same  as  for  peppermint 
stick  in  the  handling  and  rolling  and  cutting. 

ASSORTED  FRUIT  STICK  GUM 

Place  in  gum  cooking  kettle  30  Ibs.  of  corn  syrup  and 
cook  to  a  stiff  ball  when  tried  in  cold  water,  then  add  10  Ibs. 
of  chicle  gum  and  20  Ibs.  of  paloja  gum  and  cook  until  the 
batch  forms  small  bubbles  on  the  surface  and  then  break, 
or  to  245  degrees  by  the  cold  water  test.  Then  turn  off 
the  steam  from  the  kettle  and  add  85  Ibs.  of  4  X  powder 
sugar  and  3  Ibs.  of  flour;  then  add  2  ounces  of  peach  flavor, 

2  ounces  of  raspberry  flavor,  2  ounces  of  strawberry  flavor, 
1  ounce  of  oil  of  lemon  flavor;  then  add  3  ounces  of  citric 
acid  that  is  powdered  fine.    Then  finish  in  handling  and  roll- 
ing and  cutting  the  same  as  for  the  peppermint  stick  gum. 

ASSORTED  FRUIT  FLAVOR  STICK  GUM 

Place  in  gum  cooking  kettle  20  Ibs.  of  corn  syrup,  12  Ibs. 
of  caramel  paste  and  cook  the  batch  to  a  stiff  ball,  then  add 
25  Ibs.  of  paloja  gum  and  cook  until  the  small  bubbles  form 
on  the  surface  of  the  batch,  or  by  water  test  cook  to  245  de- 
grees. Then  add  80  Ibs.  of  4  X  powder  sugar  and  3  Ibs.  of 
flour  and  mix  thoroughly,  then  add  2  ounces  of  peach  flavor, 
4  ounces  of  raspberry  flavor  and  1  ounce  of  oil  of  lemon  and 

3  ounces  of  citric  acid  powdered  very  fine.     Then  finish  in 
handling  and  rolling  and  cutting  the  same  as  for  mint  stick. 

BALL  CHEWING  GUM  CENTERS  FOR  THE  RE- 
VOLVING PANS 

In  the  manufacture  of  ball  gum  you  must  have  a  steam 
boiler,  gum  cooking  kettle,  rolls  for  sizing  down  the  gum, 

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ApelVs  Up-to-Date  Candy  Teacher 

the  ball  sizing  machine  and  the  ball  cutting  machine.  With 
these  equipments  you  are  in  position  to  manufacture  the  cen- 
ters for  ball  chewing  gum. 

For  finishing  the  ball  gum  centers  you  must  have  from 
3  to  6  revolving  pans  and  1  polishing  pan,  steam  kettle  for 
cooking  the  syrups  and  a  fan  blower  for  drying  up  the 
charges  in  the  revolving  pans. 

BALL  CHEWING  GUM  CENTERS 

Peppermint  flavor,  finished  in  a  white  color. 


Gum  Cooking  and  Mixing  Kettle 

Place  in  the  gum  cooking  kettle  35  Ibs.  of  corn  syrup  and 
cook  the  corn  syrup  to  a  stiff  ball  when  tried  in  cold  water, 
then  add  10  Ibs.  of  chicle  and  15  Ibs.  of  paloja  gum  and  cook 

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the  batch  until  it  forms  small  bubbles  on  the  surface  of  the 
batch,  or,  when  tried  in  cold  water,  cook  to  245  degrees  by 
cold  water  test.  Then  turn  off  the  steam  and  add  80  Ibs.  of 
4  X  powder  sugar  and  add  5  Ibs.  of  flour  and  mix  thor- 
oughly. Then  add  7  ounces  of  oil  of  peppermint  flavor  and 
mix  well  through  the  batch.  Then  take  out  on  a  cooling 
slab  or  table  dusted  heavy  with  starch.  Then  take  and 
knead  up  the  batch  on  the  slab  and  roll  down  in  squares 
about  1  foot  square  with  a  rolling  pin,  then  run  the  gum 
through  the  sizing  machine. 


Sizing  Rolls  for  Sizing  Down  the  Gum.    Clough  &  Witt  Co., 
Cleveland,  Ohio. 

After  the  gum  has  been  sized  down  through  the  sizing 
machine  then  cut  in  strips  with  a  circle  blade  single  cutter  to 
fit  the  size  0f  the  ball  sizing  cutter.     This  cutter  cuts  the 
-sheets  into  strips  before  they  are  cut  into  r«ound  balls. 

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Apell's  Up-to-Date  Candy  Teacher 


Gum  Ball  Sizing  Cutter.      Thos.  Mills  Bros., 
•Philadelphia,  Pa. 

In  running  the  cut  strips  through  the  ball  sizing  machine 
dust  the  strip  well  with  starch  so  that  the  round  strips  will 
not  stick  to  the  rolls,  and  place  the  cut  strips  into  trays. 
Then  they  are  ready  to  be  cut  into  round  balls  by  the  ball 
cutter. 


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Ball  Cutter  for  Cutting  the  Round  Strips. 
Bros.,  Philadelphia }  Pa. 


Thos.  Mills 


When  cutting  the  strips  for  the  sizer  the  strips  must  not 
be  any  longer  than  the  width  of  the  ball  cutter,  or  otherwise 
the  strips  will  not  go  into  the  machine.  Then,  as  soon  as 
the  ball  cutter  finishes  cutting  them  in  round  balls  they  are 
placed  in  trays  ready  to  be  run  up  in  the  revolving  pans. 

SPEARMINT  BALL  GUM  CENTERS 

Place  30  Ibs.  of  corn  syrup  in  the  gum  cooking  kettle  and 
cook  to  a  stiff  ball  when  tried  in  cold  water.  Then  add  20 
Ibs.  of  paloja  gum  and  cook  the  batch  until  the  small  bubbles 
form  on  the  surface  of  the  batch,  or  to  245  degrees  by  cold 
water  test.  Then  add  70  Ibs.  of  4  X  powder  sugar  and  5 
Ibs.  of  ffour  and  mix  thoroughly.  Then  add  6  ounces  of  oil 
of  spearmint  and  1  ounce  of  oil  of  peppermint  flavor  and 
mix  through  the  batch.  Then  finish  the  same  in  handling 
and  cutting  as  for  the  peppermint  stick  gum. 


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LICORICE  GUM  BALL  CENTERS 

Place  in  gum  cooking  kettle  20  Ibs.  of  corn  syrup,  12  Ibs. 
of  caramel  paste  and  cook  to  a  stiff  ball  when  tried  in  cold 
water.  Then  add  25  Ibs.  of  paloja  gum  and  finish  cooking 
the  gum  until  small  bubbles  form  on  the  surface  and  break, 
or  by  water  test  cook  to  245  degrees,  then  turn  off  the  steam 
and  add  80  Ibs.  of  4  X  powder  sugar  and  5  Ibs  of  flour  and 
mix  thoroughly,  then  add  3  Ibs.  of  powder  licorice  and  4 
ounces  of  oil  of  anise  flavor.  Then  take  out  of  kettle  and 
finish  the  same  as  for  peppermint  centers.  Finish  the  cen- 
ters in  a  black  color  when  run  up  in  the  revolving  pans. 

ORANGE  GUM  BALL  CENTERS 

Place  in  gum  cooking  kettle  30  Ibs.  of  corn  syrup  and  cook 
the  corn  syrup  to  a  stiff  ball  when  tried  in  cold  water,  then 
add  20  Ibs.  of  paloja  gum  and  cook  the  batch  until  the  small 
bubbles  form  on  the  surface  of  the  batch,  or  to  245  degrees 
by  water  test.  Then  turn  off  the  steam  from  the  kettle  and 
add  75  Ibs.  of  4  X  powder  sugar  and  4  Ibs.  of  flour  and 
thoroughly  mix  the  powder  sugar  and  flour  in  the  batch, 
then  add  6  ounces  of  oil  of  orange  and  1  ounce  of  citric  acid 
and  mix  through  the  batch.  Then  take  from  kettle  and  fin- 
ish the  same  as  for  the  peppermint  centers.  Finish  the 
orange  centers  in  an  orange  color  in  the  revolving  pans. 

CARMINT  BALL  GUM  CENTERS 

Place  in  gum  cooking  kettle  30  Ibs.  of  corn  syrup,  10  Ibs. 
of  condensed  milk  and  cook  the  batch  to  a  stiff  ball  when 
tried  in  cold  water.  Then  add  25  Ibs.  of  paloja  gum  and 
cook  the  batch  until  small  bubbles  form  on  the  surface  of 
the  batch  and  break.  Then  turn  off  the  steam  from  the  ket- 
tle and  add  5  ounces  of  paste  caramel  color,  then  add  80  Ibs. 
of  4  X  powder  sugar  and  5  Ibs.  of  flour  and  mix  thoroughly, 
then  add  6  ounces  of  peppermint  flavor.  Then  take  from 

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the  kettle  and  finish  handling  the  same  as  for  peppermint 
ball  centers. 

Finish  them  in  a  caramel  color  when  run  up  in  the  revolv- 
ing pans. 

WINTERGREEN  BALL  GUM  CENTERS 

Place  in  gum  cooking  kettle  30  Ibs.  of  corn  syrup  and  cook 
the  corn  syrup  to  a  stiff  ball.  Then  add  25  Ibs.  of  paloja 
gum  and  cook  the  gum  until  the  small  bubbles  form  on  the 
surface  of  the  batch  and  then  break,  or  to  245  degrees  by 
water  test.  Then  turn  off  the  steam  and  add  80  Ibs.  of 
powder  sugar  and  5  Ibs.  of  flour  and  mix  thoroughly.  Then 
add  7  ounces  of  oil  of  wintergreen  flavor.  Then  take  from 
the  kettle  and  handle  the  same  as  for  peppermint  ball  cen- 
ters. 

Finish  them  in  a  dark  red  color  when  run  up  in  the  revolv- 
ing pans. 

POINTERS  ON  BALL  AND  STICK  GUM 

Cook  the  gum  a  little  higher  in  hot  weather  than  in  cold 
weather. 

The  powder  sugar  used  in  the  manufacture  of  gum,  the 
more  sugar  you  use  to  the  same  amount  of  corn  syrup  and 
gum  chicle  or  paloja,  the  dryer  your  gum  stick  will  be. 

When  you  use  too  much  powder  sugar  to  the  corn  syrup 
and  chicle  or  paloja  gum  it  will  cause  the  batch  to  grain  in 
the  kettle  and  cannot  be  handled  in  rolling  the  gum  down. 

Chicle  or  paloja  gum  is  the  chewing  qualities  of  the  stick 
or  ball  chewing  gum.  The  more  chicle  used  to  the  same 
amount  of  corn  syrup  or  paloja  gum,  the  larger  amount  of 
chewing  qualities  each  stick  or  ball  of  gum  will  contain, 
when  the  sugar  and  corn  syrup  are  dissolved  when  chewing. 

The  less  chicle  or  paloja  gum  used  to  the  same  amount  of 
sugar  and  corn  syrup,  the  less  chewing  qualities  each  stick 

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Apell's  Up-to-Date  Candy  Teacher 

or  ball  of  gum  will  contain  when  the  sugar  and  corn  syrup 
are  dissolved  when  chewing. 

When  cooking  stick  or  ball  gum,  if  you  cook  the  batch 
toojow  in  hot  weather  your  gum  will  sweat  and  stick  to  the 
wrappers  and  will  be  hard  to  break  when  cut  in  sticks. 

When  you  cook  the  stick  or  ball  gum  too  much,  it  will 
get  brittle,  as  for  a  good  quality  of  gum  the  stick  should  not 
be  too  soft  or  too  brittle. 

In  handling  the  stick  gum  use  plenty  of  starch  and  pow- 
der sugar  when  sizing  down  the  gum,  to  keep  the  sheets  of 
gum  from  sticking  together.  Use  all  starch  for  the  rough- 
ing rolls  and  on  the  finishing  rolls  use  some  powder  sugar 
mixed  with  starch,  and  dust  each  sheet  of  gum  with  some 
powder  sugar  when  placed  on  the  trays  to  cool  before  they 
are  ready  to  be  broken  into  sticks.  Then  always  stack  the 
sticks  of  chewing  gum  on  end;  never  lay  the  stick  flat,  or 
otherwise  some  of  the  sticks  will  cling  together  and  will 
have  to  be  separated  before  they  can  be  placed  in  the  maga- 
zine on  the  wrapping  machine,  as  sticks  that  cling  together 
when  fed  in  the  magazine  will  cause  you  to  stop  the  ma- 
chine. 

* 

PAN  WORK  SPECIALTIES 

In  the  manufacture  of  pan  work  specialties  you  must  have 
the  following  equipment  to  start  with :  Revolving  pans, 
with  and  without  steam  coils.  The  pans  with  the  steam  coils 
are  used  for  running  up  the  centers  and  the  pans  without 
coils  and  must  have  ribs  on  the  inside  of  the  pan.  This 
style  pan  is  used  for  polishing  the  centers  after  the  goods 
are  finished.  Your  plant  should  be  equipped  with  a  steam 
boiler  to  be  used  for  heating  the  pans,  and  also  to  be  used 
for  cooking  in  your  steam  jacket  kettles  for  cooking  the 
different  syrups  used  in  the  manufacture  of  running  up  the 
different  class  of  pan  specialties.  In  reference  to  how  many 

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Apell's  Up-to-Date  Candy  Teacher 

pans  you  should  have  in  your  plant  you  should  have  at  least 
6  revolving  pans  and  1  polishing  pan  to  turn  out  a  line  of 
up-to-date  selling  specialties,  and  if  you  expect  to  turn  out 
a  complete  line  of  pan  work  and  ball  gum,  your  plant  should 
consist  of  12  pans  for  running  up  the  centers  and  2  pans 
for  polishing  work,  and  2  steam  jacket  kettles  for  cooking 
the  syrups,  1  kettle  that  will  hold  about  30  gallons  and  1 
steam  jacket  kettle  that  will  cook  about  60  gallons  of  syrup. 
In  cooking  the  syrups  you  should  have  1  syrup  gauge  and  1 
cooking  thermometer.  The  syrup  gauge  is  for  low  cooked 
syrup  and  the  cooking  thermometer  is  used  for  high  cooked 
syrup,  as  for  burnt  almonds  or  burnt  peanuts. 

The  pan  department  should  have  at  least  6  different  size 
mesh  sieves,  from  the  very  finest  mesh  to  a  mesh  up  to  five- 
eighths  inch  mesh.  The  fine  sieve  is  used  for  sifting  powder 
sugar  and  the  larger  size  mesh  sieves  are  used  for  taking 
out  the  centers  from  the  pans,  and  also  can  be  used  for  sort- 
ing the  different  sizes  of  centers.  All  of  these  sieves  should 
be  made  so  that  they  will  go  through  the  opening  of  the 
revolving  pans. 

.  The  standard  size  revolving  pans  that  are  used  by  the 
pan  work  houses  are  36  and  the  38-inch  pans.  This  is  the 
outside  dimension.  The  36-inch  pan  has  a  capacity  of  100 
Ibs.  of  centers,  the  38-inch  pan  has  a  capacity  of  120  Ibs.  of 
centers. 

The  pan  department  should  have  at  least  200  trays  or 
more,  according  to  the  output  of  your  pan  department.  The 
ordinary  starch  tray  I  find  is  the  most  convenient,  as  they 
are  very  easily  handled  and  can  be  stacked  so  that  they 
take  very  little  space. 

INSTALLING  THE  REVOLVING  PANS 

Place  the  pans  s'o  that  the  opening  of  the  revolving  pans 
will  be  facing  the  light  from  ihe  windows,  or  otherwise  the 

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'pan  man  will  have  to  use  artificial  light,  which  is  very  hard 
to  tell  colors  by.  The  pans  must  be  connected  up  with  steam, 
and  you  should  have  the  tinner  make  a  catch  pan  to  receive 
all  the  drippings,  which  are  bound  to  leak  now  and  then 
from  the  valves  or  connections;  that  will  keep  the  flour 
where  your  pans  are  installed  dry. 

In  setting  up  the  pans  you  should  have  some  of  the  pans 
not  to  run  over  18  revolutions  for  large  centers.  For 
small  size  centers  your  pans  should  run  about  24  to  26 
revolutions. 

The  polishing  pan  should  run  about  24  revolutions  for 
jelly  beans,  jaw-breakers,  imperials  and  ball  chewing  gum. 


Engrossing  Pan. 


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Steam  Cooking  Kettle. 
Showing  Revolving  Steam  Pans  with  Cooking  Syrup  Kettle. 

The  engrossing  pan  is  used  for  engrossing  up  the  cen- 
ters at  first.  The  finishing  pan  is  used  for  finishing  up  the 
centers  after  they  are  engrossed. 

The  polishing  p'an  is  used  for  polishing  only,  and  should 
have  ribs  on  the  inside  of  the  pan  one-half  inch  high  and 
about  18  ribs  to  a  pan. 

Installing  the  pans  that  are  to  be  used  for  running  up  the 
centers  you  must  have  a  fan  pressure  blower  with  pipe  con- 
nections leading  to  each  revolving  pan  with  a  cut-off  on  each 
pipe  leading  to  each  pan,  so  that  when  adding  the  syrup  on 
the  centers  it  will  not  blow  the  syrup  from  the  dipper  by 
which  you  are  adding  on  the  syrup  to  the  centers. 

You  should  have  covers  made  of  tin  for  closing  the  open- 
ing of  each  pan  when  not  in  operation,  to  keep  out  the  dust. 

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Apell's  Up-to-Date  Candy  Teacher 

INSTALLING  THE  POLISHING  PANS  FOR 
POLISHING 

The  polishing  pans  should  not  be  placed  close  to  the  pans 
that  are  used  for  running  up  the  centers,  on  account  of  the 
sugar  dust  and  starch  that  are  used,  as  when  goods  are 
placed  in  the  polishers  they  should  be  free  from  dust,  as  the 
dust  will  settle  on  the  goods,  which  will  cause  the  goods 
when  finished  to  show  specks  through  the  polishing. 

INSTRUCTIONS  FOR  RUNNING  UP  BALL  GUM 

CENTERS 

Gum  arabic  syrup  for  engrossing  up  the  ball  gum  cen- 
ters: Soak  over  night  8  Ibs.  of  gum  arabic  in  \y2  gallons 
of  water.  Then,  next  morning,  finish  melting  the  gum  in  a 
steam  kettle  with  only  enough  heat  on  the  kettle  to  melt 
the  gum.  Do  not  let  the  gum  arabic  boil.  Now  then,  run 
the  dissolved  gum  arabic  through  a  very  fine  sieve.  Now 
cook  18  Ibs.  of  granulated  sugar  with  3  quarts  of  water  to 
35  degrees  on  the  syrup  gauge.  Then  add  35  Ibs.  of  corn 
syrup  to  your  18  Ibs.  of  cooked  syrup  at  35  degrees.  Then 
add  the  dissolved  gum  arabic  and  mix  thoroughly.  Then 
pour  out  in  a  tin  tub  to  cool,  and  when  cold  it  is  ready  to  be 
used  for  engrossing  up  the  gum  centers.  This  syrup,  when 
cool,  should  test  38  degrees  on  the  syrup  gauge.  If  it  is 
higher,  reduce  it  with  water  to  38  degrees  on  the  syrup 
gauge. 

INSTRUCTIONS  FOR  USING  THE  ENGROSSING 

SYRUP 

Place  50  to  75  Ibs.  of  gum  ball  centers  in  each  pan  that 
is  used  for  engrossing  up  the  centers.     Then  start  the  pan 
revolving,  then  have  a  small  dipper  for  pouring  on  yourv 
engrossing  syrup  and  pour  on  just  enough  syrup  to  give  the 
centers  a  wetting,  then  dust  the  centers  well  with  some  fine 

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Apell's  Up-to-Date  Candy  Teacher 

granulated  sugar  to  keep  them  from  sticking  together,  and 
as  soon  as  you  add  the  fine  granulated  sugar  open  up  the 
blower  to  dry  up  the  charges.  Then  wet  the  centers  again 
and  then  repeat  as  before  adding  fine  granulated  sugar 
until  almost  dry. 

This  wetting  with  the  engrossing  syrup  should  be  re- 
peated until  you  have  the  gum  balls  the  size  you  want  them. 

INSTRUCTIONS  FOR  FILLING  IN  THE  GUM 
BALL  CENTERS 

Now  give  your  centers  a  small  wetting  with  the  engross- 
ing syrup  and  do  not  use  any  more  granulated  sugar,  but 
use  4  X  powder  sugar,  or  2  X  powder  sugar,  to  dry  up  the 
charges  ,  as  the  powder  sugar  is  used  to  fill  in  the  centers 
so  that  they  can  be  finished.  Before  you  add  any  powder 
sugar  to  your  wettings  be  sure  that  all  the  granulated  sugar 
from  the  previous  wetting  is  all  used  on  the  centers  before 
adding  the  powder  sugar. 

When  engrossing  soft  goods  like  gum  balls  or  jelly  bean 
centers  the  4  X  powder  sugar  should  be  added  slowly,  as 
the  glucose  that  is  used  in  the  engrossing  syrup  should  be 
thoroughly  dry  or  absorbed  with  powder  sugar,  or  else  your 
centers  will  sweat  in  the  trays  and  stick  together. 

When  filling  in  on  your  centers  and  putting  on  the  powder 
sugar  coating  on  the  gum  ball  centers  or  soft  jelly  bean  cen- 
ters throw  on  about  a  scoop  full  at  first  to  keep  them  from 
sticking  together,  then  add  a  little  at  a  time  until  they  do  not 
sweat  any  more.  Always  close  the  fan  blower  when  adding 
the  syrup  or  powder  sugar,  and  as  soon  as  you  add  the 
powder  sugar,  open  up  the  blower  to  dry  up  the  charges; 
then,  when  they  start  to  dust  off,  take  them  out  from  the 
pans  with  a  sieve  and  place  them  in  trays,  and  do  not  place 
too  many  centers  to  each  tray,  so  that  the  air  will  get  a 
chance  to  dry  them  in  the  trays  over  night. 

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Apell's  Up-to-Date  Candy  Teacher 

If  your  centers  have  a  firm  center  they  can  be  finished  up 
the  next  day.  As  for  jelly  bean  centers,  if  they  are  soft  let 
stand  for  two  days  before  finishing  up  the  centers. 

SYRUP  TO  BE  USED  FOR  FINISHING  UP  THE 
GUM  CENTERS 

Cook  20  Ibs.  of  granulated  sugar  with  3  quarts  of  water 
to  35  degrees  on  syrup  gauge.  Then  place  about  75  Ibs. 
of  the  gum  ball  centers  in  the  finishing  pan  and  start  the 
pan  revolving.  Wet  the  centers  with  this  finishing  syrup 
just  enough  to  cover  them  well,  about  one-half  pint  of  this 
syrup,  and  do  not  use  the  blast  or  blower  at  all  on  the  fin- 
ishing. In  pouring  on  the  syrup  do  not  pour  it  on  in  a  fast 
stream;  pour  it  on  in  a  fine  stream.  This  will  avoid  getting 
the  goods  too  warm  for  polishing  them.  Then  let  them 
roll  until  almost  dry.  Then  wet  them  again  and  let  roll  until 
dry  again. 

They  should  have  at  least  4  of  these  wettings  with  the 
finishing  syrup  to  make  them  gloss  up  so  that  they  will  take 
a  good  polish  when  placed  in  the  polishing  pan.  Now,  to 
tell  if  your  gum  ball  centers  will  gloss  up  when  polishing 
them,  take  one  of  the  gum  balls  and  blow  your  breath  on  it 
and  see  if  it  will  show  a  gloss;  then,  if  it  don't  show  a  gloss 
after  putting  on  the  four  charges  of  finishing  syrup,  wet  the 
centers  again  with  the  finishing  syrup,  just  enough  syrup  to 
cover  them  well.  Then  try  them  again  by  blowing  on  one 
center,  and  if  the  gum  ball  centers  blow  up  bright  then  they 
will  polish  well.  It  takes  from  4  to  8  wettings  to  make  the 
centers  blow  up  bright.  Then,  when  your  centers  blow  up 
bright,  dust  them  with  a  small  half  teaspoon  of  confection- 
er's French  chalk  for  50  Ibs.  of  centers.  If  you  have  more 
centers  you  will  have  to  use  accordingly.  Then  let  roll  un- 
til your  confectioner's  French  chalk  is  spread  over  the  goods, 
then  shut  off  the  pan  and  turn  them  over  by  hand  a  couple 

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of  times  while  you  are  getting  ready  to  place  them  in  the 
polishing  pan. 

NEW    METHOD    FOR    POLISHING    PAN    WORK 

POLISHING  GUM  BALL  OR  JELLY  BEANS 

OR  HARD  CENTERS 

When  your  goods  are  finished  and  blow  up  bright,  just 
before  you  stop  the  pan  put  one-half  teaspoon  of  oil  of 
Stanolax  in  your  hand  and  rub  it  over  the  goods  just  before 
you  shut  off  the  pan.  When  putting  on  the  oil  of  Stanolax 
the  goods  should  roll  just  long  enough  to  let  the  oil  spread 
over  the  surface  of  the  goods.  The  oil  of  Stanolax  will 
disappear  on  the  goods  when  spread  over  the  goods  enough. 
Now  then,  start  to  polish  them  by  placing  a  sieve  full  in  the 
polishing  pan  and  dust  them  with  a  pinch  of  Carnaubia  wax 
that  is  powdered  very  fine,  and  a  pinch  of  Confectioner's 
French  chalk;  then  let  them  roll  until  they  show  a  polish, 
then  add  another  sieve^full  until  all  are  in  the  polishing  pan. 

When  polishing  with  Stanolax  oil  and  Carnaubia  wax  the 
pan  should  be  thoroughly  dry  and  clean,  and  no  other  wax 
used  at  all.  If  you  use  too  much  oil  of  Stanolax  on  the 
goods  the  goods  will  not  polish  at  all. 

On  hard  pan  centers  use  less  oil  of  Stanolax  on  the  goods 
when  polishing  than  you  would  use  on  soft  goods. 

Goods  should  start  to  polish  right  away,  and  if  they  do 
not  it  is  because  there  is  too  much  moisture  in  the  goods. 

If  the  goods  take  a  polish  and  it  is  not  clear,  it  is  because 
the  goods  are  too  dry.  The  polishing  pan  for  this  method 
should  have  ribs  in  the  pans,  but  not  wax  ribs,  or  the  pan 
must  not  be  lined  with  wax. 

Powder  Carnaubia  wax  can  be  bought  at  the  drug  stores, 
and  should  be  very  fine. 

Oil  of  Stanolax  can  be  bought  at  any  durg  store,  or  of  the 
Standard  Oil  Co. 

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Apell's  Up-to-Date  Candy  Teacher 

OLD  METHOD  USED  FOR  POLISHING  PAN 

WORK 

After  your  centers  have  been  finished  up  and  will  .blow 
up  bright  place  in  trays  and  let  stand  over  night.  Then  melt 
some  white  beeswax  and  some  spermaceti  wax,  8  ounces  of 
each,  and  mix  together.  Then  line  a  box  cover  with  wax 
paper  and  fill  the  box  cover  with  this  melted  wax.  Then, 
when  cold,  cut  in  small  round  pieces  about  \l/2  inches  in 
diameter,  or  line  some  small  round  dishes  with  wax  paper 
and  fill  the  dishes  only  partly  full,  so  that  the  cakes  will  be 
one-quarter  inch  thick;  that  will  save  you  the  time  in  cutting 
them  out  of  the  square  sheet.  Now  then,  start  the  polishing 
pan  running  and  put  in  about  25  Ibs.  of  goods  to  be  polished, 
then  add  a  pinch  of  confectioner's  French  chalk  and  drop 
in  two  cakes  of  wax  made  with  half  beeswax  and  half 
spermaceti  wax,  then  place  25  Ibs.  more  of  goods  in  the 
polishing  pan,  and  as  soon  as  you  see  that  they  have  a  pol- 
ish take  them  out  with  a  sieve.  If  you  let  them  run  too  long 
with  the  cakes  of  wax  in  with  the  goods  the  goods  will  take 
on  too  much  wax  and  they  will  not  polish  at  all.  Goods  that 
have  lost  their  polish  can  be  placed  back  next  day  in  the  pol- 
ishing pan  and  repolished  by  adding  a  very  little  of  the  con- 
fectioner's French  chalk. 

Pans  for  polishing  Easter  eggs  as  penny  goods  should 
only  run  18  revolutions  per  minute. 

SPECIAL  NOTICE  FOR  THE  MANUFACTURING 
CONFECTIONERS 

Instructions  in  using  the  different  colors  and  confectioner's 
French  chalk : 

In  some  states  you  are  only  allowed  to  use  the  vegetable 
colors  on  pan  work,  and  in  other  states  you  are  allowed  to 
use  the  certified  coal  tar  colors.  So  I  would  advise  the  manu- 
facturing confectioners  to  look  up  the  pure  food  laws  gov- 

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Apell's  Up-to-Date  Candy  Teacher 

erning  your  territory  in  reference  to  using  the  different 
colors.  Some  states  do  not  allow  the  use  of  confectioner's 
French  chalk  for  polishing  pan  work.  So  I  would  advise 
the  readers  or  manufacturing  confectioners  to  look  up  the 
laws  governing  the  use  of  confectioner's  French  chalk  or 
wax  before  using  the  same  for  polishing  pan  work  in  your 
territory. 

INSTRUCTIONS  IN  USING  THE  DIFFERENT 
COLORS  FOR  PAN  WORK 

In  coloring  the  different  syrups  to  be  used  for  pan  work, 
you  ^should  never  color  the  engrossing  syrup.  Only  color 
the  finishing  syrup  that  is  used  for  finishing  up  the  centers. 

In  preparing  the  different  colors  I  would  advise  you  to 
buy  all  your  colors  in  a  powder  form  and  mix  the  powder 
colors  with  a  little  water  as  you  require  it. 

For  mixing  carmine  red  color  take  2  ounces  of  No.  40 
carmine  and  add  enough  liquid  ammonia  to  make  a  paste; 
then  add  one-half  pint  of  warm  water  and  mix  thoroughly. 
In  mixing  color  in  the  finishing  syrup  so  that  you  will  know 
when  you  have  the  right  shade  of  color  that  you  want,  drop 
a  little  of  the  colored  syrup  on  a  sheet  of  white  paper,  and 
always  mix  up  enough  colored  syrup  of  the  same  color  to 
finish  the  same  batch  of  centers,  so  that  the  whole  batch 
will  have  the  same  shade  of  color.. 

In  making  velvetine  black  color  do  not  use  too  much 
water,  as  this  color  should  show  up  very  dark  on  the  finished 
goads. 

HOW  TO  MIX  COLORS  FOR  PAN  WORK 

Lemon — Mix  white  and  yellow. 
Orange — Mix  yellow  and  red. 
Purple — Mix  blue  and  red. 
Gray — Mix  White  and  black. 

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Green — Mix  blue  and  yellow. 

Fawn — Mix  white,  yellow  and  red. 

Chestnut — Mix  red,  black  and  yellow. 

Copper — Mix  red,  yellow  and  black. 

Bronze — Mix  yellow  and  a  few  drops  of  red  to  the  water 
that  is  boiled  from  chicory  strained  through  a  cloth. 

Black  color — Use  velvetine  black,  or  powdered  charcoal. 

Caramel  color — Take  5  Ibs.  of  sugar  with  1  quart  of 
water  and  cook  on  the  open  fire  in  a  copper  kettle  until  it 
burns  black.  Then  add  \l/2  pints  of  hot  water  and  cook  to 
220  degrees. 

-~  I 

BURNT  PEANUTS  OR  BURNT  ALMONDS 

Roast  25  Ibs.  of  almonds  or  peanuts  a  light  brown  color. 
Then  sieve  them  so  that  they  are  free  from  skins  or  small 
pieces.  Then  place  the  roasted  almonds  or  peanuts  in  the 
pan  with  the  steam  turned  on  the  coils,  so  as  to  heat  them. 
Now  cook  in  steam  kettle  15  Ibs.  of  sugar  with  2  Ibs  of  corn 
syrup  and  one-half  gallon  of  water.  Cook  to  242  degrees 
on  cooking  gauge.  Then  add  a  little  red  color  and  a  little 
caramel  color.  Then  pour  out  in  a  pail  and  flavor  with  one- 
half  ounce  of  oil  of  cinnamon.  Then  pour  your  cooked 
syrup  on  with  a  small  dipper  until  the  almonds  are  thor- 
oughly wet,  and  keep  on  charging  with  the  syrup  until  it  is 
all  used  up.  In  charging  with  the  syrup,  if  the  almonds  start 
to  cling  they  must  be  separated  by  passing  your  hand  through 
the  almonds.  Then  cook  another  batch  of  syrup  with  17 
Ibs.  of  sugar  and  2  Ibs.  of  corn  syrup  and  one-half  gallon  of 
water.  Cook  to  245  degrees,  and  if  your  second -batch  of 
syrup  is  not  ready  by  the  time  you  have  used  up  the  first 
batch,  stop  the  pan  and  also  turn  off  the  steam  while  the 
pan  is  not  running.  You  should  have  these  batches  coming 
so  by  the  time  you  had  the  first  syrup  the  second  batch  is 
ready  to  be  used  for  charging  with.  Color  and  flavor  this 

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Apell's  Up-to-Date  Candy  Teacher 

batch  the  same  as  the  first  batch;  then  charge  with  this  sec- 
ond batch  until  all  the  syrup  is  used  up.  Then  have  the  third 
batch  cooking — 20  Ibs.  of  sugar,  2^  Ibs.  of  corn  syrup, 
with  3  quarts  of  water.  Cook  to  255  degrees.  Then  color 
and  flavor  with  one-half  ounce  of  oil  of  cinnamon.  Then 
charge  with  this  syrup  until  the  batch  of  syrup  is  used  up. 
Then  they  are  ready  to  be  glazed  with  confectioner's  glaze 
or  with  gum  arabic. 

GUM  ARABIC  GLAZE   FOR  GLAZING  BURNT 
ALMONDS  OR  PEANUTS 

Melt  3  Ibs.  of  gum  arabic  in  5  Ibs.  of  water  over  night. 
Then,  next  morning,  dissolve  the  gum  arabic  in  a  steam  ket- 
tle by  a  little  heat.  Then,  when  thoroughly  dissolved, 
strain  through  a  very  fine  sieve.  Then  add  one-half  pound 
of  corn  syrup  to  this  hot  gum  and  mix  thoroughly.  Then 
it  is  ready  to  be  used  for  glazing  the  burnt  almonds. 

This  gum  should  always  be  soaked  in  water  the  day  be- 
fore you  intend  to  run  up  the  burnt  almonds,  and  the  gum 
solution  should  be  put  on  the  almonds  while  the  almonds  are 
warm,  so  that  the  gum  will  dry  on  the  almonds,  or  if  you 
had  a  drying  room  the  almonds  will  dry  better  than  out 
where  it  is  cool.  As  the  almonds  will  cling  together  when 
given  a  gum  arabic  coating,  they  must  be  loosened  up  by 
shaking  the  trays.  Then  let  stand  until  they  are  thoroughly 
dry,  then  pack.  By  using  the  confectioners'  glaze  you  do 
not  have  to  place  them  in  the  drying  room.  They  will  dry 
in  2  or  3  hours,  and  should  be  put  on  the  almonds  cold. 

You  can  make  these  almonds  smooth  by  cooking  to  245 
degrees  and  then  use  the  pearling  pot  to  make  them  rough, 
which  is  done  in  the  large  pan  houses  of  the  country. 


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Pearling  Pot  for  Pearling  Burnt  Peanuts  or  Almonds. 
Thos.  Mills  Bros.,  Philadelphia,  Pa. 

Syrup  to  be  used  in  pearling  pot  for  pearling  burnt  al- 
monds or  peanuts :  Soak  over  night  3  Ibs.  of  gum  arabic  in 
1  YZ  quarts  of  water.  Then,  next  morning,  dissolve  the  gum 
arabic  by  placing  it  in  a  steam  kettle  with  a  little  heat  turned 
on  the  kettle.  Now  cook  in  steam  kettle  20  Ibs.  of  sugar 
with  two-thirds  gallon  of  water,  and  cook  to  39  degrees  on 
crystal  gauge.  Then  take  5  Ibs.  of  this  crystal  syrup  that 
is  cooked  to  39  degrees  and  1  pint  of  gum  arabic  and  mix 
together.  Then  color  the  syrup  with  caramel  color  and  a 
little  red  color,  so  that  the  mixture  in  the  pearling  pot  will 
have  the  same  color  as  the  burnt  peanuts  or  almonds.  Then 
place  the  mixture  in  the  pearling  pot  and  regulate  the  dis- 
charge by  the  center  pin  that  is  in  the  center  of  the  pearling 


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pot.  Then  regulate  the  center  pin  so  that  syrup  will  not 
run  in  too  large  a  stream  on  the  almonds  while  revolving 
in  the  pan.  The  goods  should  be  kept  warm  while  adding 
the  pearling  syrup  on  the  goods. 

CRYSTALLIZED  CREAM  ALMONDS  OR  FIL- 
BERTS 

Place  20  Ibs.  of  almonds  or  filberts  in  the  pan.  Then 
turn  on  the  steam  on  the  pan  so  as  to  heat  the  almonds. 
Now  cook  3  batches  of  syrup  and  have  the  second  batch 
of  syrup  ready  by  the  time  the  first  is  used  up  and  have  the 
third  batch  cooked  by  the  time  the  second  batch  is  used  up 
on  the  goods.. 

Batch  No.  1 — Cook  in  steam  kettle  35  Ibs  of  sugar  with  2 
Ibs.  of  corn  syrup  and  1  gallon  of  water,  and  as  soon  as 
your  batch  comes  to  a  boil  wash  the  sides  of  the  kettle  with 
a  brush  dipped  in  water,  then  place  a  steamer  on  the  kettle 
and  cook  the  batch  to  245  degrees.  Then  pour  out  in  a  tin 
tub  or  kettle  and  place  the  syrup  by  the  pans  that  you  are 
running  up  the  almonds  in.  Then  flavor  the  first  batch  of 
syrup  only  with  2  ounces  of  vanilla  flavor,  or  use  a  little 
vanilla  crystals.  Then  start  to  put  on  the  charges  of  syrup, 
and  use  a  small  dipper  that  will  hold  about  one-half  pint, 
with  a  handle  12  inches  long.  Always  let  the  charge  of 
syrup  dry  before  putting  on  the  next  charge  of  syrup,  and 
continue  charging  with  this  syrup  until  it  is  all  used  up. 

Then  cook  batch  No.  2  syrup.  Cook  in  steam  kettle  35 
Ibs.  of  sugar,  2  Ibs.  of  corn  syrup,  with  1  gallon  of  water. 
Cook  to  246  degrees.  Then  continue  charging  with  this 
syrup  with  a  small  dipper  and  pour  on  in  a  fine  stream,  and 
always  let  each  charge  get  thoroughly  dry  before  adding  the 
next  charge  of  syrup. 

Now  cook  batch  No.  3  in  steam  kettle,  35  Ibs.  of  sugar, 
2  Ibs.  of  corn  syrup,  with  1  gallon  of  water.  Cook  to  247 

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degrees  and  then  add  a  few  drops  of  blue  color  to  bleach 
out  the  white,  then  finish  charging  with  this  syrup  the  same 
as  with  the  other  batches,  until  it  is  all  used  up. 

In  running  up  cream  almonds  or  filberts  just  keep  the 
revolving  pan  lukewarm.  Do  not  let  the  pan  get  too  hot, 
or  your  goods  will  get  too  dry.  Then,  after  they  are  thor- 
oughly dry,  place  in  crystal  at  33}^  strong.  Then  finish 
like  for  other  crystallized  goods. 

RUNNING  UP  HARD  GOODS  CENTERS  IN  THE 

PANS 

Gum  syrup  used  for  engrossing  up  hard  goods  centers : 
Soak  8  Ibs.  of  gum  arabic  in  lJ/2  gallons  of  water  over 
night.  Then,  next  morning,  finish  melting  the  gum  arabic. 
in  a  steam  kettle  with  only  enough  heat  on  the  kettle  so  that 
the  gum  will  dissolve.  Then  run  the  gum  solution  through 
a  very  fine  sieve. 

Now  cook  18  Ibs.  of  granulated  sugar  with  3  quarts  of 
water  to  36  degrees  on  the  crystal  gauge.  Then  add  25  Ibs. 
of  corn*  syrup  and  mix  thoroughly,  then  add  the  dissolved 
gum  arabic  and  let  cot)l  in  a  tin  tub.  When  cold  it  is  ready 
to  be  used  for  engrossing  up  the  centers.  This  syrup,  when 
cold,  should  test  38  degrees  on  crystal  gauge. 

INSTRUCTIONS  FOR  USING  ENGROSSING 

SYRUP  FOR  THE  HARD  GOODS 

CENTERS 

Place  50  Ibs.  of  hard  centers  in  your  pan  that  is  used  for 
engrossing  work  and  then  start  the  pan  revolving.  Then 
have  a  small  dipper  for  pouring  on  the  syrup,  and  only  pour 
on  enough  of  the  engrossing  syrup  to  wet  the  centers,  so 
that  the  hard  goods  centers  are  covered  well,  then  dust 
them  well  with  some  fine  granulated  sugar  to  keep  them 
from  sticking  together.  Then  keep  on  working  on  the 

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granulated  sugar  until  the  hard  centers  are  dry  enough  so 
that  they  will  not  take  on  any  more  sugar.  Then'wet  the 
centers  again  and  repeat  as  before,  adding  fine  granulated 
sugar  until  almost  dry. 

INSTRUCTIONS  FOR  FILLING  IN  ON  HARD 
GOODS  CENTERS 

Now  give  the  centers  a  small  wetting  with  the  engrossing 
syrup,  and  do  not  use  any  more  granulated  sugar,  but  use 
4  X  powder  sugar  or  2  X  powder  sugar  to  dry  up  the 
charges,  and  in  putting  on  the  charges  always  put  the 
blower  on  the  centers  as  soon  as  you  add  the  sugar,  and 
always  close  the  cut  off  on  the  blower  while  adding  the 
syrup,  or  the  blower  will  blow  the  syrup  all  over  or  out  ot 
the  dipper.  The  4  X  powder  or  2  X  powder  sugar  is  used 
to  dry  up  the  charges  and  will  give  the  centers  a  smooth  fin- 
ish or  surface  so  that  they  can  be  finished  easier. 

Before  adding  the  powder  sugar  be  sure  that  all  the 
granulated  sugar  from  the  previous  wetting  is  all  worked 
on  your  centers  before  the  powder  sugar  is  added. 

INSTRUCTIONS  FOR  FINISHING  THE  HARD 

GOODS  CENTERS 

Syrup  used  for  finishing  hard  goods  centers: 
Cook  in  steam  kettle  20  Ibs.  of  granulated  sugar,  3  quarts 
of  water.  Cook  to  35  degrees  on  crystal  gauge.  Now 
place  about  50  to  75  Ibs.  of  centers  in  the  pan  that  is  used 
for  finishing  up  the  centers  and  wet  the  centers  with  this  fin- 
ishing syrup  just  enough  to  cover  them  well,  and  pour  on  the 
charges  with  a  small  dipper,  about  one-half  pint  of  syrup 
to  75  Ibs.  of  centers,  and  do  not  use  the  blast  at  all  for  the 
finishing.  In  pouring  on  the  syrup  do  not  pour  the  syrup 
on  too  fast.  Always  pour  the  syrup  on  in  a  fine  stream. 
Then  let  them  roll  until  almost  dry,  then  wet  them  again 

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and  let  roll  until  dry.  They  should  have  at  least  4  wettings 
of  this  finishing  syrup  to  make  them  gloss  up  so  that  they 
will  take  a  good  polish  when  placed  in  the  polishing  pan. 

Now  to  tell  if  your  goods  will  gloss  up  when  polishing 
them  in  the  polishing  pan,  take  one  of  the  centers  in  your 
hand  and  blow  just  an  ordinary  breath  on  the  center,  and 
if  the  center  shows  up  with  a  gloss  then  it  is  ready  for  the 
polisher  pan.  If  the  center  does  not  gloss  up  after  putting 
on  the  4  wettings,  give  them  another  wetting,  and  then  try 
again  to  see  if  they  gloss  up.  It  takes  4  to  8  wettings  to 
make  the  goods  gloss  up  well. 

Then,  when  your  goods  gloss  up  bright,  dust  them  with 
a  small  teaspoonful  of  confectioner's  French  chalk,  if  the 
confectioner's  French  chalk  is  not  prohibited  in  your  locality, 
as  some  states  do  not  allow  the  use  of  confectioner's  French 
chalk.  -  Then  let  the  centers  roll  until  the  confectioner's 
French  chalk  is  spread  over  the  goods.  Then  shut  off  the 
pan  and  turn  them  over  by  hand  a  couple  of  times.  Then 
take  out  with  a  sieve  and  place  in  trays  and  let  stand  over 
night.  Then  place  them  in  the  polishing  pan  arid  polish  them 
according  to  instructions  for  polishing  work. 

In  coloring  the  different  kinds  of  centers,  like  cinnamon 
imperials,  only  color  the  finishing  syrup,  and  always  put  the 
flavor  in  the  engrossing  syrup  and  the  centers. 

COLORS  USED  IN  FINISHING  THE  FOLLOWING 
PAN  SPECIALTIES 

Jelly  beans  are  finished  in  white,  yellow,  pink,  black  and 
orange. 

Imperials  are  finished  in  white,  pink,  green,  orange  and 
yellow.  m 

Cinnamon  imperials  are  finished  in  a  dark  red  color, 
flavored  with  cinnamon. 

Cream  eggs,  small  size,  are  finished  in  white,  pink,  yel- 
low, green  and  orange. 

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Apell's  Up-to-Date  Candy  Teacher 

Marshmallow  eggs,  penny  goods,  white,  yellow,  pink  and 
orange. 

Cupid  Mix  is  finished  in  white,  pink,  red,  yellow,  orange, 
green  and  lavender. 

Jelly  eggs,  Easter  assortment,  are  finished  in  white,  yel- 
low, red,  orange,  lavender  and  green. 

Licorice  cubes  are  finished  in  black. 

Candy  cherries  are  finished  in  a  brilliant  rose  color,  a 
dark  shade. 

Candy  apricots  are  finished  in  a  light  orange  color. 

Cough  drops  are  finished  in  a  black  color. 

Fourth  of  July  assortments  are  finished  in  white,  red  and 
blue. 

Clove  assortments  are  finished  in  white  and  pink. 

Jaw  breakers  are  finished  in  white,  red,  orange  and  black. 

Shell  mix  assortment,  finished  in  white,  black,  lavender, 
orange,  and  yellow. 

Jordan's  almonds  are  finished  in  white,  pink,  orange,  yel- 
low and  lavender. 

« 

Assorted  fruit  drops,  finished  in  yellow,  orange,  red  and 
green. 

Anise  drops,  finished  in  a  brilliant  rose  color. 

How  to  speckle  cream  Easter  eggs  after  they  are  pol- 
ished in  the  polishing  pan : 

In  making  the  cream  eggs  in  the  pans,  engross  them  and 
finish  them  the  same  as  for  running  up  jelly  bean  centers, 
then  polish  them  the  same  as  for  the  jelly  beans. 

Now  let  the  cream  eggs  stand  over  night  in  trays  after 
they  are  polished.  Then,  next  morning,  start  to  speckle 
them. 

You  should  have  some  trays  with  wire  screen  bottoms, 
then  place  the  eggs  in  the  trays  and  only  cover  the  bottom 
of  the  wire  screen  trays  with  eggs.  Then  place  some  color 

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Apell's  Up-to-Date  Candy  Teacher 

on  a  saucer,  whatever  color  you  expect  to  use,  and  add  a 
little  of  your  gum  arable  solution  and  mix  thoroughly.  Then 
take  an  ordinary  paint  brush  and  dip  it  in  the  color.  Then 
take  a  small  stick  and  tap  the  brush  lightly  once  or  twice. 
Then  hold  the  brush  over  the  tray  of  eggs,  then  move  the 
brush  over  the  eggs  and  touch  the  brush  very  lightly  with 
a  small  stick  so  that  the  color  will  drop  on  the  eggs  and 
leave  small  spots  of  colors. 

On  white  color  eggs  use  green  and  red  and  blue  or  lav- 
ender. 

On  yellow  color  eggs  use  red  and  green. 

On  pink  color  eggs  use  red  and  orange. 

PEARLED  CARAWAY  SEED  OR  ANISE  SEED 

Take  25  Ibs.  of  caraway  or  anise  seed  and  thoroughly 
sieve  them,  and  in  sieving  the  caraway  seed  use  a  sieve  with 
a  mesh  that  will  leave  all  the  fine  dust  go  through  the  sieve. 
Then  hold  the  sieve  on  the  blast  and  open  the  blast  on  the 
blower  very  slowly,  so  that  the  blast  will  blow  all  the  stems 
which  are  among  the  caraway  seed.  Now  place  the  caraway 
seen  in  the  pan  and  give  them  a  wetting  with  syrup  mixed 
with  a  gum  solution,  4  pints  of  syrup  to  1  pint  of  gum  solu- 
tion. Then  dry  up  the  charges  with  4X  or  2X  powder  sugar 
with  a  little  heat  turned  on  the  pan,  so  that  the  pan  is  only 
lukewarm.  Then  give  them  3  charges  of  the  syrup  and  gum 
and  use  the  blower  for  drying  up  the  charges  after  the 
powder  sugar  is  added. 

Now  for  finishing,  cook  30  Ibs.  of  sugar,  1  gallon  of  water 
and  2  Ibs.  of  corn  syrup.  Cook  to  36  degrees  on  syrup 
gauge.  Then  keep  on  charging  with  this  syrup  until  all  used 
up.  Then  cook  another  batch  of  syrup  of  the  same  amount 
and  cook  this  syrup  to  37  degrees.  Then  keep  adding  this 
syrup  until  you  have  used  4  batches  of  syrup,  and  make  the 
caraway  seed  in  white,  yellow  and  red  colors. 

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Apell's  Up-to-Date  Candy  Teacher 

For  pearling  the  caraway  seed,  place  3  Ibs.  of  syrup  that 
is  cooked  to  36  degrees  and  add  one-half  pint  of  gum  so- 
lution and  mix  thoroughly.  Then  heat  the  pan  a  little  with 
the  caraway  in  the  pan  revolving,  then  place  the  syrup  in 
the  pearling  pot  and  regulate  the  center  pin  so  that  the  syrup 
will  drip  in  a  fine  stream  on  the  goods  while  revolving  on  the 
pan.  You  must  color  the  syrup  that  is  used  in  the  pearling 
the  same  color  that  your  finished  caraway  seed  is. 

For  running  up  the  anise  seed,  they  can  be  run  up  smooth 
or  can  be  pearled.  When  run  up  smooth,  place  in  the  pol- 
ishing pan  and  polish. 


ASSORTED  JORDAN  ALMONDS 

Instructions  for  running  up  smooth  almonds : 
Gum  solution  used  for  giving  the  almonds  the  different 
wettings :  Soak  over  night  5  Ibs.  of  gum  arable  in  1  gallon 
of  water.  Then,  next  morning,  dissolve  the  gum  by  a  little 
heat  in  the  steam  kettle.  Then  strain  through  a  very  fine 
sieve. 

Now  cook  20  Ibs.  of  granulated  sugar  with  3  quarts  of 
water.  Cook  to  36  degrees  on  crystal  gauge,.  Then  add 
20  Ibs.  of  corn  syrup  to  your  syrup  that  is  cooked  to  36  de- 
grees. Then  pour  out  in  tin  tub  and  add  the  dissolved  gum 
arabic  and  thoroughly  mix  together.  Then  it  is  ready  to  be 
used  for  engrossing  up  the  almonds.  This  syrup,  when  cool, 
should  test  about  37  to  38  degrees  on  syrup  gauge. 


INSTRUCTIONS  FOR  USING  ENGROSSING  SYRUP 

Place  25  Ibs.  of  Jordan  almonds  that  have  been  brushed 
and  sieved  in  the  revolving  pan,  and  start  the  pan  revolv- 

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Apell's  Up-to-Date  Candy  Teacher 

ing  with  no  heat  turned  on  the  pan.  Then  give  the  almonds 
a  wetting  with  the  engrossing  syrup,  and  use  a  small  dipper 
and  pour  on  about  one-half  pint,  then  let  them  revolve  so 
that  the  syrup  is  thoroughly  spread  over  the  almonds.  Then 
sprinkle  some  very  fine  granulated  sugar,  just  enough  so 
that  the  sugar  will  keep  the  almonds  from  sticking  together. 
Then  add  some  2  X  powder  sugar  for  drying  up  the 
charges.  Then  let  them  revolve  until  they  are  thoroughly 
dry.  Then  take  them  out  and  sieve  them.  Then  place  in 
your  trays  and  let  stand  over  night.  Then,  next  morning, 
place  them  in  the  pan  to  be  run  up  smooth. 


INSTRUCTIONS  FOR  RUNNING  UP  THE  AL- 
MONDS 

Syrup  for  running  up  the  almonds :  Cook  in  steam  kettle 
25  Ibs.  of  sugar,  \l/2  Ibs.  of  corn  syrup,  with  1  gallon  of 
water.  Cook  to  38  degrees  on  syrup  gauge.  Then  pour  out 
in  a  tin  pail.  Then  add  about  5  ounces  of  corn  starch  in  1 
pint  of  water  and  pour  this  corn  starch  in  the  cooked  syrup 
and  mix  thoroughly.  Then  add  1  pint  of  the  gum  solution 
and  mix  thoroughly.  Now  then  heat  the  pan  warm  only, 
and  start  to  charge  with  this  engrossing  syrup.  Pour  about 
one-half  pint  of  this  engrossing  syrup  on  the  almonds  and 
then  open  up  the  blower  and  dry  up  the  charge,  and  as  soon 
as  you  see  that  the  charges  start  to  dust,  add  another  charge 
of  syrup,  and  continue  charging  with  this  syrup  until  you 
have  put  on  about  8  to  10  charges,  and  always  open  up  the 
blower  as  soon  as  you  pour  on  the  syrup,  and  pour  the  syrup 
on  in  a  fine  stream,  then  close  the  pressure  blower  when 
adding  the  syrup  or  the  air  pressure  will  blow  the  syrup  all 
over  and  from  the  small  dipper  you  are  using. 

After  you  have  the  almonds  as  large  as  you  want  them, 
then  start  to  finish  the  almonds. 

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INSTRUCTIONS  FOR  FINISHING  THE  ALMONDS 
IN  FINISHING  PAN  ' 

Syrup  to  be  used  for  finishing:  Cook  in  steam  kettle  20 
Ibs.  of  sugar,  1  Ib.  of  corn  syrup,  3  quarts  of  water.  Cook 
to  34  degrees  for  the  white  Jordan  almonds  and  35  de- 
grees for  the  colors.  Then  do  not  leave  any  heat  on  the 
pan,  and  pour  this  finishing  syrup  out  in  a  tin  pail  and  start 
to  charge  with  this  syrup,  and  give  them  about  5  to  7 
charges,  and  dry  up  the  charges  with  the  blower.  After  5 
charges  do  not  use  the  blower  at  all,  and  sprinkle  the  syrup 
for  the  last  two  charges  with  a  little  water,  so  that  it  will 
reduce  the  batch  of  syrup  from  34  degrees  to  32  degrees  for 
the  white,  or  33  for  the  colors. 

In  coloring  the  Jordan  almonds  as  for  pink,  lavender, 
orange  and  yellow  colors,  color  only  the  finishing  syrup,  and 
always  make  your  colors  a  light  shade. 

In  flavoring  the  Jordan  almonds,  flavor  the  engrossing 
syrup  only.  Do  not  use  any  flavor  on  the  finishing  syrup. 

Now  to  tell  if  your  Jordan  almonds  will  have  a  fine  finish, 
take  one  of  the  almonds  and  blow  your  breath  on  it,  and  if 
the  almond  will  gloss  up  bright,  then  you  know  that  it  will 
take  a  good  polish.  I  always  prefer  the  Jordan  almond 
with  the  high  finish  instead  of  the  dull  finish,  as  most  of  them 
are  turned  out  with  a  dull  finish.  Now  then,  when  your  al- 
monds blow  up  bright,  dust  them  with  one-half  teaspoonful 
of  confectioner's  French  chalk.  Then  let  them  revolve  un- 
til the  confectioner's  French  chalk  is  spread  over  the  al- 
monds. Then  stop  the  pan  and  turn  the  pan  over  by  hand 
two  or  three  times.  Then  take  them  out  with  a  sieve  and 
place  in  trays  over  night,  then  polish  them  next  morning. 

IMITATION  JORDAN  ALMONDS 

No.  1.  Make  the  center  out  of  hard  goods  and  flavor 
with  oil  of  almond,  and  pull  the  batch  white  before  run- 

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Apell's  Up-to-Date  Candy  Teacher 

ning  through  the  almond  shaped  rolls.  Then  finish  the 
batch  in  different  colors  and  flavors,  the  same  as  for  Jordan 
almonds. 

No.  2.  Make  a  cream  with  almond  paste  used  for  fla- 
vor, then  run  in  starch  in  almond  shaped  mold.  Then  finish 
the  same  as  for  Jordan  almonds,  in  different  colors. 


MARSHMALLOW  PENNY  EGGS  OR  SMALL 
BIRD  EGGS 

Gum  syrup  for  engrossing  up  the  marshmallow  eggs : 
-  Soak  over  night  8  Ibs.  of  gum  arabic  in  lj^  gallons  of 
water.  Then  next  morning  finish  melting  the  gum  by  a  little 
heat  in  a  steam  kettle.  Then,  when  thoroughly  dissolved, 
strain  through  a  very  fine  sieve.  Now  cook  20  Ibs.  of  granu- 
lated sugar  and  3  quarts  of  water  to  37  degrees  on  syrup 
gauge.  Then  add  20  Ibs.  of  corn  syrup  and  mix  thoroughly. 
Then  mix  the  dissolved  gum  arabic  with  the  cooked  syrup 
and  .corn  syrup  and  mix  thoroughly.  Then  pour  in  a  tin 
tub,  and  it  is  ready  to  be  used  for  running  up  the  marsh- 
mallow  eggs. 

INSTRUCTIONS  FOR  USING  ENGROSSING 
SYRUP 

Place  50  Ibs.  of  marshmallow  eggs  in  the  pan  that  is  used 
for  engrossing  up  your  centers  and  start  the  pan  revolving. 
Then  have  a  small  dipper  for  pouring  on  the  engrossing 
syrup,  and  pour  on  just  enough  of  the  syrup  to  wet  the 
marshmallow  eggs  so  as  to  cover  them  well.  Then  dust 
them  well  with  some  fine  granulated  sugar  to  keep  them  from 
sticking  together.  Then  keep  working  on  the  fine  granu- 
lated sugar  until  the  marshmallow  eggs  are  dry  enough  so 
that  they  do  not  take  on  any  more  sugar.  Then  wet  your 
centers  again,  and  repeat  as  before  by  adding  fine  granu- 
lated sugar  until  almost  dry.  These. wettings  should  be  re- 

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Apell's  Up-to-Date  Candy  Teacher 

peated  until  you  have  the  space  filled  in  where  the  two 
halves  are  stuck  together  on  the  penny  marshmallow  eggs. 
For  the  small  eggs,  they  do  not  have  any  space  to  fill  in. 

INSTRUCTIONS  FOR  FILLING  IN  THE  MARSH- 
MALLOW  EGGS 

Now  give  your  marsmallow  eggs  a  small  wetting  with 
the  engrossing  syrup  and  do  not  use  any  granulated  sugar, 
but  use  2  X  powder  sugar  to  dry  up  the  charges,  as  the  2  X 
sugar  is  used  for  giving  the  eggs  a  smooth  surface,  so  that 
they  can  be  finished  easier. 

Before  adding  the  2  X  sugar  be  sure  that  all  the  granu- 
lated sugar  from  the  previous  wetting  is  all  worked  on  the 
eggs  before  the  powder  sugar  is  added.  . 

When  engrossing  soft  goods  like  marshmallow  goods,  the 
2  X  powder  sugar  should  be  added  slowly,  as  the  corn 
syrup  that  is  used  in  the  engrossing  syrup  should  be  thor- 
oughly dry  by  the  blower,  and  the  powder  sugar  will  absorb 
the  moisture,  or  otherwise  the  eggs  will  sweat  in  the  trays 
and  stick  together. 

When  filling  in  on  the  eggs  and  putting  on  the  powder 
sugar  coating  on  the  egg  centers  throw  on  about  a  scoop  full 
at  first  to  keep  them  from  sticking  together,  then  add  a  little 
at  a  time  until  they  do  not  sweat  any  more.  Then  let  them 
roll  about  10  minutes.  Then  take  them  out  from  the  pan 
with  a  sieve  and  place  them  in  trays.  Then  do  not  place  too 
many  in  each  tray,  so  that  the  air  will  get  to  the  marshmal- 
low eggs.  If  your  marshmallow  eggs  are  firm  they  can  be 
finished  up  the  next  day. 

SYRUP  TO  BE  USED  FOR  FINISHING  THE 

MARSHMALLOW  EGGS 

Cook  20  Ibs.  of  granulated  sugar  with  3  quarts  of  water. 
Cook  to  35  degrees  on  syrup  gauge.  Then  place  about  50 

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*  A  pell's  Up-to-Date  Candy  Teacher 

Ibs.  of  the  marshmallow  eggs  in  the  finishing  pan  and  stare 
the  pan  revolving,  and  wet  the  centers  with  this  finishing 
syrup  just  enough  to  cover  them  well,  about  one-half  pint, 
and  do  not  use  the  blast  blower  for  drying  up  the  finishing 
charges.  In  pouring  on  the  syrup  do  not  pour  on  the  syrup 
too  fast,  but  pour  the  syrup  in  a  fine  stream.  Then  let  the 
marshmallow  eggs  roll  until  almost  dry,  then  give  them 
another  wetting  and  let  roll  until  dry.  You  can  always  tell 
when  the  goods  are  dry  by  rubbing  your  hand  on  the  goods 
while  revolving,  and  as  soon  as  they  dust  off  it  wil  show  on 
your  hand. 

The  marshmallows  should  have  at  least  from  4  to  8 
finishing  charges  to  make  them  gloss  up  so  that  they  will  take 
a  good  polish  when  placed  in  the  polisher  next  day. 

Then,  when  your  goods  blow  up  bright,  dust  them  with 
one-half  teaspoonful  of  confectioner's  French  chalk.  Then 
let  roll  until  the  confectioner's  chalk  has  spread  over  the 
eggs.  Then  shut  off  the  pan  and  turn  them  over  by  hand 
a  couple  of  times  with  a  cover  placed  on  the  opening  of  the 
pan.  Then  take  out  with  a  sieve  and  place  in  trays,  and 
next  morning  polish  in  the  polishing  pan. 


ASSORTED  JAWBREAKERS      x 

Centers  for  jawbreakers:  Cook  by  vacuum  kettle  100 
Ibs.  of  sugar,  50  Ibs.  of  corn  syrup,  3*/2  gallons  of  water. 
Cook  to  240  degrees  in  the  melting  kettle  and  then  finish 
cooking  in  the  vacuum  pan.  Use  instructions  for  cooking  on 
vacuum.  Then,  when  your  batch  is  cooked  and  cooled  on 
the  slab  run  out  by  drop  roll  machine  in  a  small  lemon  drop 
shape  about  the  size  of  a  pea.  Then  run  them  up  in  the 
pans. 

k 

GUM  SYRUP  USED   FOR  WETTING  THE   CEN- 
TERS 

Soak  5  Ibs.  of  gum  arabic  in  1  gallon  of  water  over  night. 

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Apell's  Up-to-Date  Candy  Teacher 

Then,  next  morning,  finish  melting  the  gum  arable  in  the 
steam  kettle  with  a  little  heat,  so  that  the  gum  will  be  thor- 
oughly dissolved.  Then  strain  through  a  fine  sieve.  Now 
cook  20  Ibs.  of  sugar  with  3  quarts  of  water  to  37  degrees  on 
the  syrup  gauge.  Then  add  25  Ibs.  of  corn  syrup  and  mix 
thoroughly.  Then  pour  out  in  a  tin  tub  and  add  the  dis- 
solved gum  arabic  and  mix  thoroughly.  Then,  when  cool, 
this  syrup  should  test  38  degrees  on  syrup  gauge. 

Now  place  50  to  75  Ibs.  of  centers  in  the  pan  that  is  used 
for  engrossing  work  and  start  the  pan  revolving.  Then 
start  to  charge  with  'the  gum  syrup,  about  one-half  pint  at 
a  time,  and  only  pour  on  enough  syrup  to  wet*  the  centers 
weM.  Then  dust  the  centers  with  some  fine  granulated 
sugar  that  is  used  to  keep  tire  centers  from  sticking  together. 
Then  keep  on  working  on  the  granulated  sugar  until  the 
hard  centers  are  dry  enough  so  that  they  will  not  take  on  any 
more  sugar.  Then  wet  the  centers  again,  and  repeat  as  be- 
fore, adding  fine  granulated  sugar  until  almost  dry. 

INSTRUCTIONS  FOR  FILLING  IN  ON  THE  JAW- 
BREAKER CENTERS 

Now  give  the  centers  a  small  wetting  with  the  engrossing 
syrup,  and  do  not  use  any  more  granulated  sugar,  use  2  X 
powder  sugar  to  dry  up  the  charges,  and  in  putting  on  the 
charges  always  use  the  pressure  blower  for  drying  up  the 
charges,  and  always  close  the  slide  or  shutter  on  the  blower 
when  adding  the  syrup,  or  the  blower  will  blow  the  syrup 
out  of  the  dipper  that  you  are  charging  with.  The  2X 
sugar  is  used  for  drying  up  the  charges  and  for  filling  in  on 
the  centers  so  that  they  will  have  a  smooth  surface. 

INSTRUCTIONS   FOR   FINISHING  THE  JAW- 
BREAKERS 

Syrup  for  finishing  the  jawbreakers:  Cook  in  steam 
kettle.  20  Ibs.  of  granulated  sugar,  2  Ibs.  of  corn  syrup,  with 

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3  quarts  of  water.  Cook  to  38  degrees  on  syrup  gauge. 
Now  place  SO  to  75  Ibs.  of  centers  in  the  pan  and  put  on 
the  charges  in  different  colors.  Put  on  3  charges  of  white, 
then  3  charges  of  finishing  syrup  colored  with  a  dark  red 
color,  then  3  charges  of  white  finishing  syrup,  then  3 
charges  of  velvetine  black  color,  then  3  charges  of  white  and 
then  three  charges  of  green;  then,  when  they  run  about 
120  to  a  pound,  finish  in  black  with  velvetine  black  color,  and 
for  the  last  2  charges  do  not  put  any  flavor  in  the  finishing 
syrup.  Add  the  anise  flavor  in  the  red  and  green  charges. 
For  the  white  finished  jawbreakers  color  the  different 
charges  in  red,  orange,  lavender  and  yellow,  last  4  charges 
finish  in  white.  For  the  orange  jawbreakers  color  the  differ- 
ent charges  in  white,  red,  green,  black  and  finish  in  orange 
color.  On  the  last  4  to  5  charges  your  finishing  syrup  should 
be  reduced  to  35  degrees  and  for  finishing  they  should  have 
at  least  4  charges,  and  do  not  use  the  blower  pressure  on 
the  last  2  charges  for  finishing.  Now  to  tell  if  your  jaw- 
breakers will  gloss  up  when  polishing  them,  take  one  of  the 
jawbreakers  in  your  hand  and  blow  your  breath  on  the  jaw- 
breaker, and  if  the  jawbreaker  shows  up  with  a  gloss,  then 
it  is  ready  for  the  polishing  pan  next  morning.  If  the  jaw- 
breaker does  not  gloss  up  bright,  then  give  them  another 
wetting  and  try  them  again,  and  do  not  use  any  blast  on 
these  finishing  charges. 

It  takes  from  4  to  6  charges  to  make  them  gloss  up  good. 
Then,  when  the  jawbreakers  gloss  up  bright,  dust  them  with 
one-half  teaspoonful  of  confectioner's  French  chalk.  Then 
let  the  centers  roll  until  the  confectioner's  French  chalk  is 
spread  over  the  jawbreakers,  then  stop  the  pan  and  close 
the  opening  of  the  pan  and  turn  the  pan  over  by  hand  two 
or  three  times.  Then  take  out  with  a  sieve  and  place  in  a 
tray  and  let  stand  over  night.  *  Then,  next  morning,  place 
them  in  the  polisher  and  polish  them  according  to  instruc- 
ions  for  polishing. 

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Apell's  Up-to-Date  Candy  Teacher 

IN  BOILING  SUGAR  BY  THE  COOKING  GAUGE 

OR  THERMOMETER 
Pearl 220  degrees. 

Small  thread 228  degrees. 

Large  thread 236  degrees. 

Soft  ball 240  degrees. 

Stiff  ball 245  degrees. 

Light  crack 250  degrees. 

Crack 260  degrees. 

Hard  crack 285  degrees. 


i  i 


IN.  BOILING  SUGAR  BY  THE  SYRUP  GAUGE  OR 
SACCHAROMETER 

Pearl 25  degrees. 

Thread i__  30  degrees. 

Blow 34  degrees. 

Feather 36  degrees. 

Ball   50  degrees. 


WATER  USED  TO  EVERY  100  LBS.  OF  SUGAR 
FOR  SYRUPS 

100  Ibs.  of  sugar,  23  Ibs.  of    water,  test    39    degrees    by 

syrup  gauge. 

100  Ibs.  of  sugar,   26  Ibs.   of  water,   test   37   degrees  by 

syrup  gauge. 

100  Ibs.   of  sugar,   30  Ibs.   of  water,   test  35    degrees  by 

syrup  gauge. 

100  Ibs.   of  sugar,   35   Ibs. •  of  water,   test  33    degrees  by 

syrup  gauge. 

100  Ibs.  of  sugar,  40  Ibs.   of  water,  test  32   degrees  by 

syrup  gauge. 

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Apell's  Up-to-Date  Ca\ndy  Teacher 

SUGAR  TEST  BY  COOKING  GAUGE 

32  degrees  on  syrup  gauge,  test  220  degrees  on  cooking 
gauge. 

33  degrees  on  syrup  gauge,  test  222  degrees  on  cooking 
gauge. 

34  degrees  on  syrup  gauge,  test  224  degrees  on  cooking 
gauge. 

35  degrees  on  syrup  gauge,  test  226  degrees  on  cooking 
gauge. 

36  degrees  on  syrup  gauge,  test  228   degrees  on  cooking 
gauge. 

37  degrees  on  syrup  gauge,  test  230  degrees  on  cooking 
gauge. 

38  degrees  on  syrup  gauge,  test  232  degrees  on  cooking 
gauge. 

39  degrees  on  syrup  gauge,  test  234  degrees  on  cooking 
gauge. 

40  degrees  on  syrup  gauge,  test  236  degrees  on  cooking 
gauge. 

INSTRUCTIONS  FOR  PAN  WORK 

Soak  gum  arabic  over  night  in  water,  before  finishing 
melting. 

When  placing  centers  in  trays,  always  let  the  air  reach 
the  goods. 

When  charging  with  gum  or  syrup,  do  not  get  the  goods 
too  wet. 

When  using  pressure  blower,  close  slide  on  blower  when 
adding  syrups. 

When  cooking  syrups,  always  skim  the  top  of  the  syrup 
before  it  comes  to  a  boil,  with  a  very  fine  skimmer. 

When  running  up  soft  centers,  do  not  use  any  heat  on 
the  pans. 

When  putting  on  the  syrup  use  a  small  long-handled  dip- 
per, and  pour  the  syrup  on  in  a  fine  stream. 

In  using  colors  never  color  the  engrosser  syrup ;  add  the 
color  in  the  finishing  syrups. 

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April's  Up-to-Date  Candy  Teacher 

For  No.  2  pan  work  you  can  use  flour  to  dry  up  the 
charges  on  the  engrossing  syrup,  then  finish  with  sugar 
syrup. 

For  polishing  pan  work  the  pan  should  have  ribs  one- 
half  inch  high  and  about  18  ribs  to  the  pan.  These  ribs  are 
used  for  keeping  the  goods  from  sliding  in  the  pan,  as  the 
goods  must  roll  to  take  on  a  good  polishr. 

In  polishing  pan  work  you  must  never  mix  the  different 
colors  in  the  polishing  pan.  Always  mix  the  colors  in  mak- 
ing an  assortment  on  a  table.  Polish  the  white  always  first, 
then  polish  the  other  colors,  each  color  one  at  a  time,  and 
always  keep  the  black  color  for  the  last  polishing. 

If  you  add  too  much  wax  on  the  goods  in  the  polishing 
pan  they  will  take  on  too  much  wax  and  will  not  polish  at  all. 

Goods  that  have  lost  their  polish  can  be  placed  back  next 
day  in  the  polishing  pan  and  repolished  by  adding  some  con- 
fectioner's French  chalk.  -You  must  not  use  confectioner's 
French  chalk  for  polishing  in  the  states  that  prohibit  the  use 
of  confectioner's  French  chalk  in  the  manufacture  of  pan 
goods,  and  the  same  with  coal  tar  colors;  they  are  prohibited 
in  some  of  the  states. 

You  must  use  vegetable  colors  in  the  states  that  do  not 
allow  the  use  of  coal  tar  colors  in  confections. 

All  pan  goods  should  be  thoroughly  dry  before  being 
packed  in  boxes,  pails  or  barrels. 

Gasoline  will  disolve  spermacetti  or  beeswax  when  left 
stand  in  a  closed  fruit  jar. 

Gasoline  will  cut  gum  chicle  or  paloja  gum  from  the  ket- 
tles or  pans  so  that  they  can  be  cleaned. 


COMPRESSED  MINT  LOZENGE  WORK 

In  the  manufacture  of  compressed  mint  lozenges  or  tab- 
lets, when  making  this  class  of  goods  the  utmost  care  and 
cleanliness  must  prevail,  because  there  is  nothing  in  the  con- 
fectionery line  that  is  so  delicate  to  make  as  a  white  mint 

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Apell's  Up-to-Date  Candy  Teacher 

lozenge  or  tablet.  The  equipment  that  must  be  used  for 
manufacturing  this  class  of  goods  as  compressed  tablets  or 
lozenges  is  the  mixers  for  mixing  the  powder  sugar  and  corn 
syrup  and  water. 


No.  21   Granulating  Mixer. 
F.  J.  Stokes  Machine  Co.,  Philadelphia,  Pa. 

Now  when  the  sugar  mixture  is  thoroughly  dry  it  is  re- 
duced to  a  granulate  by  running  through  the  grinding  mill, 
which  should  be  regulated  so  that  it  will  grind  coarse. 


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Apell's  Up-to-Date  Candy  Teacher 


No.  64  Grinding  Mill. 
F.  J.  Stokes  Machine  Co.,  Philadelphia,  Pa. 

INSTRUCTIONS  FOR  THE   MANUFACTURE  OF 
COMPRESSED  MINT  TABLETS 

Compressed  mint  tablets  or  lozenges  are  made  from  4  X 
powder  sugar,  corn  syrup,  flavor  and  stearic  acid. 

Now  place  50  Ibs.  of  4-X  powder  sugar  in  the  granulating 
mixer  and  to  this  50  Ibs.  of  powder  sugar  add  28  ounces  of 
glucose  and  water,  50  per  cent  of  each.  This  corn  syrup 
and  water  mixture  is  added  slowly  so  that  no  large  wet 
lumps  are  formed.  After  mixing  for  10  minutes  the  damp 
sugar  is  spread  out  on  trays  about  1  inch  deep  and  then 
placed  in  a  drying  closet,  The  sugar,  when  it  comes  from 
the  mixer  should  be  damp  and  readily  molded  when  pressed 

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Apell's  Vp-to-Date  Camdy  Teacher 

• .       . 

in  the  hand,  but  should  not  be  wet  enough  to  form  a  dough, 
as  this  heavy  material  will  not  dry  properly. 

Now  then,  when  the  sugar  mixture  is  dry,  it  is  reduced  to 
a  granule  by  running  through  the  No.  64  drug  grinding 
mill,  which  should  be  set  to  grind  coarse,  There  will  be 
some  fine  powder,  but  there  will  be  enough  coarse  material 
so  that  the  granulation  will  feed  into  the  compressing  ma- 
chine properly. 

Now  then,  the  sugar  that  has  been  run  through  the  drug 
grinding  mill  is  then  put  back  in  the  mixer  to  be  flavored 
with  3  ounces  of  oil  of  peppermint  for  white  mint  lozenges 
or  tablets,  and  mix  in  the  mixer  for  10  minutes.  When  the 
flavor  is  thoroughly  mixed  add  4  to  6  ounces  of  powder 
stearic  acid  and  mix  thoroughly.  This  stearic  acid  is  used 
for  lubricating  the  material  so  that  it  does  not  stick  to  the 
punches  and  dies  of  the  compressing  machine.  The  amount 
of  stearic  acid  that  is  required  depends  on  the  condition  of 
the  granulation.  If  there  is  a  large  amount  of  fine  powder 
the  full  amount  of  6  ounces  of  stearic  acid  must  be  used.  If 
the  granulation  is  coarse  the  4  ounces  can  be  used. 

After  the  stearic  acid  is  added  the  material  is  run  through 
the  compressing  machine. 


301 

21 


Apell's  Up-W-Date  Candy  Teacher 


Compressing  Machine  for  Making  the  Tablets. 
F.  J.  Stokes  Machine  Co.,  Philadelphia,  Pa. 

Adjustments  being  made  on  the  compressing  machine  for 
the  weight  of  the  tablets  and  for  the  pressure,  they  should 
then  be  allowed  to  harden  for  a  day  or  two  before  being 
wrapped. 

When  making  other  flavors  besides  peppermint  it  is  ad- 
visable to  have  two  mixers,  one  for  the  peppermint  flavor 

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Apell's  Up-to-Date  Camdy  Teacher 

and  the  other  for  the  more  delicate  flavors..  If  you  have 
only  one  mixer  it  should  be  thoroughly  cleaned  when  chang- 
ing from  peppermint  flavor  to  any  of  the  other  flavors,  as 
wintergreen  or  fruit  flavors. 

These  tablets  are  mostly  sold  in  5-cent  packages  and 
made  in  round  shape,  oval  shape  and  square  shape  and  are 
wrapped  by  the  automatic  wrapping  machine  which  is  made 
by  the  Package  Machinery  Co.,  of  Springfield,  Mass. 

These  tablets  or  lozenges  can  be  sold  to  the  drug  trade 
and  made  in  all  different  colors  and  flavors. 

COMPRESSED  MINT  LOZENGES 

Soak  over  night  4  ounces  of  egg  albumen  in  1  pint  of 
water.  -Then  place  50  Ibs.  of  powder  sugar  in  the  mixer. 
Now  take  14  ounces  of  corn  syrup  and  mix  with  the  dis- 
solved egg  albumen  that  has  been  strained  through  a  very 
fine  strainer  and  mix  together.  Then  add  this  egg  albumen 
and  corn  syrup  mixture  slowly  on  the  powder  sugar  that  is  in 
the  mixer,  going,  so  that  no  large  wet  lumps  are  formed. 
Then  mix  the  batch  for  10  minutes,  then  spread  the  damp 
sugar  out  on  trays  about  1  inch  deep  and  place  the  trays  in 
the  drying  closet.  The  sugar  as  it  comes  from  the  mixer 
should  be  damp  and  readily  molded  when  pressed  in  the 
hand,  but  should  not  be  wet  enough  to  form  a  dough,  as 
this  material  will  not  dry  properly.  'Then,  when  the  sugar 
mixture  is  thoroughly  dry,  it  is  reduced  to  a  granule  by  run- 
ning through  the  grinding  mill,  which  should  be  set  to  grind 
coarse.  Then  place  back  into  the  mixture  and  add  3  ounces 
of  oil  of  mint  flavor  and  thoroughly  mix,  then  add  4  to  6 
ounces  of  stearic  acid,  according  to  the  granulation;  if 
coarse  use  only  4  ounces,  if  fine  use  6  ounces.  Then,  after 
the  stearic  acid  is  added,  the  material  is  run  through  the 
compressing  machine.  Then  place  in  trays  to  dry  for  2 
days,  then  wrap  on  automatic  wrapping  machine  in  5-cent 
packages. 

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April's  Up-to-Date  Candy  Teacher 

SPEARMINT  COMPRESSED  TABLETS 
Soak  over  night  4  ounces  of  powder  gum  arable  in  8 
ounces  of  water.  Soak  over  night  2  ounces  of  egg  albumen 
in  8  ounces  of  water.  Then  place  50  Ibs.  of  4  X  powder 
sugar  in  the  granulating  mixer.  Then  strain  the  dissolved 
gum  arabic  and  egg  albumen  through  a  fine  sieve,  then  add 
14  ounces  of  corn  syrup  and  mix  all  three  together.  Then 
start  the  mixer  and  add  slowly  the  mixed  syrup  and  gum  so 
that  no  large  wet  lumps  are  formed.  Then  let  mix  for  10 
minutes,  then  the  damp  sugar  is  spread  on  trays  about  1 
inch  deep  and  placed  in  a  drying  closet  or  dry  room  to  get 
thoroughly  dry  before  it  can  be  run  throuigh  the  drug 
grinding  mill. 

The  sugar  mixture,  when  it  comes  from  the  mixer,  should 
be  damp  so  that  it  can  be  readily  molded  when  pressed  in 
the  hand.  The  sugar  mixture  should  never  be  wet  enough 
to  make  a  dough,  as  this  heavy  mixture  will  not  dry  prop- 
erly. Now  then,  when  the  sugar  mixture  is  thoroughly  dry 
it  is  ready  to  be  run  through  the  drug  grinding  mill,  which 
should  be  set  to  grind  coarse.  There  should  be  some  fine 
powder,  but  enough  coarse  material  so  that  the  granulation 
will  feed  into  the  compressing  machine  properly.  Then^the 
granulation  mixture  is  placed  back  in  the  mixer,  where  the 
flavor  is  added,  and  add  2l/2  ounces  of  spearmint  flavor  and 
one-half  ounce  of  peppermint  flavor,  and  mix  in  the  mixing 
machine  for  10  minutes.  After  the  flavor  is  thoroughly 
mixed,  add  from  4  to  6  ounces  of  powder  stearic  acid  and 
thoroughly  mix  through  the  batch,  as  this  stearic  acid  is  used 
to  lubricate  the  mixture  so  that  the  mixture  does  not  stick  to 
the  punches  and  dies  of  the  compressing  machine.  The 
amount  of  stearic  acid  to  be  used  to  the  mixture  always  de- 
pends on  the  condition  of  the  granulation.  If  the  granula- 
tion is  coarse  it  does  not  require  as  much  stearic  acid  as  if 
the  granulation  is  fine.  After  the  stearic  acid  is  thoroughly 
mixed  in  the  mixture  it  is  run  through  the  compressing  ma- 

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Apell's  Up-to-Date  Candy  Teacher 

chine.  Then  the  adjustments  being  made  for  the  weight  of 
the  tablets  and  for  the  pressure,  the  tablets  are  placed  on 
trays  and  allowed  to  dry  and  harden  for  one  or  two  days. 
Then  they  are  wrapped  in  5-cent  packages  by  the  wrapping 
machine. 

BLACK  COUGH  TABLETS  FOR  THE  DRUG 
TRADE 

Cook  1  ounce  of  horehound  herb  in  1  quart  of  water  so 
that  when  it  is  strained  it  will  be  cooked  down  to  1  pint  of 
horehound  water.  Now  then  add  to  this  16  ounces  of  hore- 
hound water  14  ounces  of  corn  syrup  and  mix  thoroughly. 
Then  place  in  the  mixer  50  Ibs.  of  powder  sugar  and  add 
slowly  this  syrup  mixture  so  that  no  large  wet  lumps  are 
formed,  then  let  mix  for  10  minutes,  then  spread  the  damp 
sugar  out  on  trays  to  dry.  Then,  when  the  sugar  mixture 
is  dry  and  run  through  the  grinding  mill,  it  is  placed  back 
into  the  mixaure  to  be  flavored  and  colored.  To  granulation 
mixture  add  1  Ib.  of  powder  charcoal,  1  ounce  of  oil  of 
anise,  one-half  ounce  of  oil  of  wintergreen  and  8  ounces  of 
powder  licorice.  After  the  flavors  are  thoroughly  mixed 
add  6  ounces  of  stearic  acid  and  mix  thoronghly,  then  run 
the  mixture  through  the  compressing  machine  and  press  out 
in  a  square  shaped  tablet.  They  can  be  sold  in  bulk  or 
small  packages. 

FOR  MENTHOL  HOREHOUND  TABLETS 

Use  the  same  instructions  and  formula  as  for  mint  tablets, 
only  in  place  of  oil  of  peppermint  use:  1  pint  of  hore- 
hound water  to  the  14  ounces  of  corn  syrup  and  make  a 
strong  tea;  use  2  ounces  of  herb  boiled  in  1  quart  of  water, 
and  color  the  granulation  mixture  with  burnt  sugar,  color 
a  light  brown  color.  Then  use  1  ounce  of  menthol  crystals 
for  flavor. 

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A  pell's  Up- to -Date  Candy  Teacher 

TART  FRUIT  TABLETS 

For  lemon  use  3  ounces  of  oil  of  lemon  and  3  ounces  of 
powder  citric  acid. 

For  orange  use  3  ounces  of  oil  of  orange  and  3  ounces  of 
citric  acid. 

For  strawberry  use  5  'ounces  of  true  fruit  strawberry  fla- 
vor and  color  a  pink  color  and  use  4  ounces  of  citric  acid. 

For  lime  use  3  ounces  of  oil  of  lime  flavor  and  4  ounces 
of  citric  acid. 

With  the  mixers,  drug  grinding  mill  and  compressing  ma- 
chine in  your  plant  you  can  produce  all  sorts  of  pharma- 
ceutical products,  which  will  find  a  ready  sale  to  the  drug 
trade. 

COMPRESSED  TABLETS   MADE   ROUND  ,  OVAL, 
OR  SQUARE  SHAPE 

You  can  also  make  these  compressed  tablets  from  gum 
arabic,  gum  tragacanth  and  egg  albumen. 

The  gum  arabic  must  be  soaked  over  night,  then  thor- 
oughly dissolved  and  strained  through  a  very  fine  strainer  or 
cloth.  In  using  the  dissolved  gum  arabic  the  powder  is 
moistened  with  the  gum  and  corn  syrup,  but  the  mixture  must 
be  spread  out  on  trays  in  the  drying  room  to  dry,  so  that  it 
can  be  granulated  by  running  through  the  drug  mill,  before 
it  can  be  run  into  the  compressing  machine. 

The  tablets  cannot  be  made  from  a  dough  mixture  and 
then  dried  afterwards.  The  hardness  of  the  tablet  is  ob- 
tained by  the  very  tense  pressure  of  the  machine,  and  aug- 
mented by  leaving  a  little  percentage  of  moisture  in  the 
tablets,  which,  on  drying,  binds  the  sugar  and  makes  the 
sugar  snappy  and  brittle. 

Gum  tragacanth  must  be  soaked  in  cold  water,  and  in 
adding  the  water  use  2  ounces  of  gum  tragacanth  to  1  pint 
of  water  and  add  the  water  one-half  pint  at  a  time,  so  that 
the  gum  tragacanth  will  absorb  the  water.  Then  add  the  rest 

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Apell's  Up-to-Daie  Candy  Teacher 

of  the  water  and  let  stand  until  dissolved.  Then  it  must  be 
strained  through  a  cloth  and  pressed  out. 

In  using  the  gum  tragacanth,  the  dissolved  gum,  the  pow- 
der sugar  is  moistened  with  this  gum,  and  corn  syrup  spread 
out  on  trays  to  dry,  so  that  it  can  be  granulated  by  running 
through  the  grinding  mill  before  it  can  be  run  through  the 
compressing  machine  to  be  pressed  into  tablets. 

Egg  albumen  is  used  to  make  the  goods  white,  and  must 
be  soaked  in  cold  water  over  night  in  a  glass  jar.  Never 
soak  egg  albumen  in  a  tin  vessel,  as  the  tin  will  cause  the 
egg  albumen  to  change  its  color. 

Soak  4  ounces  of  egg  albumen  to  1  pint  of  water  for  using 
in  compressed  tablets.  This  must  be  added  with  the  corn 
syrup  or  gum  solutions  to  moisten  the  powder  sugar  in  the 
mixing  machine,  then  the  mixture  must  be  placed  out  on 
trays  in  drying  room  to  dry  before  being  granulated  by  run- 
ning through  the  drug  grinding  mill. 

Powder  starch  is  used  to  cheapen  the  tablets  and  also  to 
make  them  brittle. 

Stearic  acid  is  used  to  lubricate  the  mixture  so  that  the 
mixture  does  not  stick  to  the  punches  and  dies  on  the  com- 
pressing machine.  The  finer  the  granulation  is,  the  more 
stearic  acid  you  will  have  to  use.  The  coarser  the  granu- 
lation the  less  stearic  acid  you  will  have  to  use  on  the  com- 
pressing machine. 

The  compressing  machine  has  a  capacity  of  about  700 
tablets  per  minute  on  the  new  type  compressing  machine. 

HAND  MADE  MINT  LOZENGES 

For  the  benefit  of  the  readers,  I  will  furnish  instructions 
on  hand  made  mint  lozenges. 

Soak  1  Ib.  of  gum  tragacanth  in  1  gallon  of  water  in  a 
crock.  Do  not  use  a  tin  pail  for  soaking  the  gum  traga- 
canth in.  Then,  when  soaking  the  gum  tragacanth,  add  1 
quart  of  water  at  a  time  on  the  gum  so  that  the  gum  will  ab- 

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Apell's  Up-to-Date  Candy  Teacher 

sorb  the  water  slowly.  Then,  every  half  hour,  add  another 
quart  of  water  until  the  whole  gallon  of  water  is  on  the  gum 
tragacanth.  Then  let  stand  over  night.  Then,  next  morning, 
put  the  dissolved  gum  through  a  cheese  cloth.  Then  twist  the 
cloth  so  that  the  dissolved  gum  is  squeezed  out  through  the 
cloth.  Then  it  is  ready  to  be  mixed  with  the  4  X  sugar. 

Soak  over  night  4  ounces  of  egg  albumen  in  1  pint  of 
water;  then,  when  it  is  thoroughly  dissolved,  strain  through 
a  fine  sieve. 

Now  place  5  Ibs.  of  corn  syrup  into  the  beating  machine 
with  the  1  pint  of  dissolved  egg  albumen,  and  beat  the  corn 
syrup  up  light.  Then  add  the  dissolved  gum  tragacanth 
and  mix  thoroughly;  then  add  10  Ibs  of  powder  sugar  and 
mix  thoroughly.  Now  sieve  about  50  Ibs.  of  powder  sugar 
on  a  table,  then  make  a  bay  into  the  powder  sugar  and  put 
the  beaten  batch  of  gum  and  corn  syrup  into  the  bay,  then 
mix  into  a  paste  like  you  would  mix  a  batch  of  dough. 

If  you  have  a  mixing  machine  all  you  have  to  do  is  to  add 
the  50  Ibs.  of  powder  sugar  in  the  mixer,  then  flavor  the 
batch  with  mint  and  roll  out. 

Then  roll  the  paste  out  on  a  clean  table,  which  must  be 
very  smooth,  with  a  rolling  pin,  and  use  2  rulers  one-eighth 
inch  thick,  the  thickness  of  the  lozenges. 

To  keep  the  dough  from  sticking  to  the  table,  and  also  to 
the  rolling  pin,  use  corn  starch  for  dusting.  The  table  that 
is  used  for  rolling  down  lozenge  dough  must  be  very  smooth, 
and  when  rolling  out  each  sheet  dust  the  top  of  the  dough 
with  corn  starch  and  rub  the  top  of  the  sheet  with  the  palm 
of  your  hand,  which  will  give  it  a  very  smooth  surface,  which 
is  called  facing  up.  Then  roll  out  from  2  to  3  sheets  before 
starting  to  cut  into  lozenges.  Then  take  the  first  sheet  that 
you  rolled  out  and  turn  the  sheet  over,  and  cut  them  out  with 
a  round  lozenge  cutter.  Then  they  are  placed  on  trays,  and 
the  trays  are  stacked  in  a  warm  room.  Then,  when  dry,  they 
are  brushed  clean  from  starch  and  then  packed. 

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Apell's  Up-to-Date  Candy  Teacher 

For  the  No.  2  grade  mint  lozenges  use  5  Ibs.  of  corn 
starch  in  the  mixture  when  mixed  on  the  table  or  in  the  mix- 
ing machine. 


POP  CORN  SPECIALTIES 

In  the  manufacture  of  pop  corn  specialties  you  should 
have  the  following  equipment:  Rotary  pop  corn  popper 
for  popping  the  corn.  The  revolving  can  mixing  machine 
for  mixing  the  cooked  syrup  with  the  pop  corn  and  peanuts. 

The  pop  corn  ball  press,  or  brick  press  for  pressing  the 
pop  corn  into  balls  or  bricks. 

The  wrapping  machine  is  used  for  wrapping  and  sealing 
the  containers  for  pop  corn  package  goods. 

Place  2  to  3  pounds  of  pop  corn  that  has  been  shelled  and 
cleaned  into  your  rotary  popper,  then  start  the  receiving 
drum  revolving  with  the  gas  turned  on  the  revolving  drum. 
Then,  as  soon  as  the  corn  is  popped,  let  it  run  out  in  sugar 
barrels.  Then  it  is  ready  to  be  used  in  the  manufacture  of 
pop  corn  specialties. 


Rotary  Pop  Corn  Popper.     Thos.  Mills  Co., 
Philadelphia,  Pa. 

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Apell's  Up-to-Date  Candy  Teacher 


Self-filing  Corn  Cake  Machine.    E.  R.  Knott  Machine  Co., 
South  Boston,  Mass. 

This  machine  is  used  in  the  manufacture  of  pop  corn 
cakes  or  pop  corn  fritters,  which  are  finding  a  ready  sale 
with  the  wholesale  and  retail  manufacturers.  When  you 
have  installed  this  self-filling  pop  corn  machine  in  your  plant 
you  are  in  position  to  turn  out  these  pop  corn  specialties  on 
a  large  scale,  as  the  machine  is  self-feeding  and  will  make 
the  mixed  corn  into  cakes  about  as  fast  as  the  cooked  batches 

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Apell's  Up-to-f)ate  Candy  Teacher 

are  ready  for  the  machine.  You  simply  place  the  freshly 
mixed  corn  in  the  hopper  of  the  machine  and  the  machine 
lays  the  finished  cakes  on  the  conveyor. 

POP  CORN  CAKES  OR  FRITTERS 

Cook  on  open  gas  fire  in  copper  kettle  6  Ibs.  of  sugar,  4 
Ibs.  of  corn  syrup,  1  quart  of  water.  Cook  to  295  degrees. 
Then  add  1  pint  of  molasses  and  let  cook  thoroughly 
through  the  batch,  or  to  285  degrees.  You  must  stir  the 
batch  continuously  when  you  add  the  molasses,  to  keep  the 
batch  from  scorching  on  the  bottom  of  the  kettle. 

Now  place  1  bushel  of  sifted  pop  corn  in  your  mixing 
machine,  then  pour  this  cooked  syrup  on  the  pop  corn  in  the 
mixing  machine  and  start  mixer  going.  Then,  when  the  pop 
corn  is  thoroughly  covered  with  this  cooked  syrup,  add  one- 
half  pint  of  Nucoline  oil,  and  when  thoroughly  mixed  place 
in  the  hopper  of  the  machine  on  feed  rolls,  then  start  ma- 
chine. 

These  pop  corn  cakes  or  fritters  can  be  made  in  different 
colors,  as  white,  pink,  orange,  molasses  and  chocolate. 

When  making  these  pop  corn  cakes  on  a  large  scale,  as 
wholesale  work,  cook  60  Ibs.  of  sugar  and  40  Ibs.  of  corn 
syrup  with  2  gallons  of  water.  Cook  to  225  degrees,  then 
turn  off  the  steam  from  your  steam  kettle.  Then  weigh  off 
about  12  Ibs.  of  this  syrup  to  every  bushel  of  corn  in  the 
mixing  machine  and  then  cook  this  amount  of  syrup  in  a 
copper  kettle  on  the  open  fire  to  285  degrees,  and  in  using 
salt  to  flavor  the  batches  always  add  the  salt  after  the 
batch  is  cooked  and  taken  from  the  fire. 

By  mixing  100  to  200-pound  batches  in  the  steam  kettle 
and  cooking  to  225  degrees,  then  transferring  to  the  open 
fire  kettles  you  are  in  position  to  turn  out  this  class  of  work 
on  a  large  scale  and  at  the  same  time  keep  the  machine  in 
continuous  operation. 

When  making  fine  pop  corn  cakes  or  fritters  the  pop 

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dpell's  Vp-to-Date  Candy  Teacher 

corn  must  be  ground  with  the  pop  corn  grinder,  which  can 
be  purchased  from  the  Knott  Machine  Co.,  of  Boston,  Mass. 
When  making  the  different  colors  and  flavors  for  fritters 
or  cakes  the  color  must  be  added  after  the  batch  is  cooked 
and  taken  from  the  fire,  and  the  same  with  flavors,  except 
molasses,  which  must  be  cooked  in  the  batch. 

POP  CORN  FLAKES  FOR  PACKAGES 

Cook  on  open  fire  in  copper  kettle  8  Ibs.  of  sugar,  4  Ibs. 
of  corn  syrup,  1  quart  of  water.  Cook  to  300  degrees,  then 
add  1 1/2  pints  of  molasses,  and  as  soon  as  you  add  the  mo- 
lasses stir  your  batch  continuously,  so  that  the  batch  does 
not  scorch  on  the  bottom  of  the  kettle.  Then  let  the  batch 
cook  to  290  degrees  for  warm  weather  or  285  degrees  for 
cold  weather. 

Now  place  1  bushel  of  corn  that  is  popped  into  the  mix- 


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Apell's  Up-to-Date  Candy  Teacher 


Revolving  Mixing  Machine.     Thos.  Mills  Bros, 

Philadelphia,  Pa.  .... 

ing  machine.  Then  pour  this  cooked  molasses  batch  on  the 
pop  corn  that  is  in  the  mixing  machine  and  start  the  mixing 
machine  going.  Then,  when,  the  corn  is  thoroughly  covered 
with  this  cooked  syrup,  add  lJ/2  pints  of  Nucoline  oil,  and 
pour  this  oil  on  slowly.  Then  stop  the  mixer  and  pour  out 

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Apell's  Up-to-Date  Candy  Teacher 

on  tables  lined  with  heavy  tin  with  sides  on  the  table;  then, 
if  the  corn  clings  together,  break  apart  with  a  stick.  Then, 
when  cold,  have  girls  pack  in  shell  containers;  then  the  con- 
tainers should  be  wrapped  in  wax  paper  on  the  wrapping 
machine,  and  then,  with  a  printed  wrapper  where  the  wrap- 
per is  sealed  by  heat,  which  keeps  out  the  dampness  or  air, 
so  that  the  goods  in  the  package  will  keep  in  good  condition. 


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Apell's  Up-to-Date  Candy  Teacher 

Then,  after  the  pop  corn  is  packed  in  the  shells,  the  shells 
are  wrapped  in  wax  paper  and  then  with  the  printed  wrap- 
pers. As  the  machine  wraps  the  package  in  the  wax  paper 
it  is  hermetically  sealed  by  heat.  The  wax  paper  is  fed 
from  the  roll.  The  package  to  be  wrapped  is  fed  from  a 
conveyor  and  the  wrapped  packages  are  discharged  upon  a 
conveyor,  where  the  packages  are  ready  to  be  placed  in  the 
container  to  be  shipped  out. 

POP  CORN  BALLS  WRAPPED 

Cook  on  open  fire  in  copper  kettle  10  Ibs.  of  sugar,  6  Ibs. 
of  corn  syrup,  with  1  quart  of  water.  Cook  to  240  degrees 
in  warm  weather  or  238  degrees  in  cold  weather.  Now 
place  1  bushel  of  corn  that  has  been  popped  in  your  mixing 
machine  and  add  the  cooked  syrup  on  pop  corn,  and  only 
use  enough  of  the  cooked  syrup  so  that  the  corn  is  sticky; 
then,  for  the  white,  add  2  ounces  of  vanilla  flavor,  then  pour 
out  on  the  table  and  have  girls  shape  them  into  balls.  Then 
press  them  in  the  pop  corn  ball  press.  Then  wrap  in  wax 
paper. 

For  strawberry  pop  corn  balls  add  3  ounces  of  strawberry 
flavor  and  color  the  syrup  a  deep  pink  color  before  adding 
on  the  pop  corn  in  the  mixing  machine. 


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Apell's  Up-to-Date  Candy  Teacher 


Pop  Corn  Ball  Press.     Thos.  Mills  Bros.,  Pheladelphia,  Pa. 


This  cut  represents  a  ball  press  for  making  pop  corn  balls 
inches  in  diameter  and  is  so  arranged  that  the  pop  corn 
ball  is  pushed  out  of  the  cut  at  each  operation.. 

The  pop  corn  brick  machine  is  made  similar  to  pop  corn 
ball  machine,  except  the  cup  is  arranged  to  make  the  pop 
corn  into  bricks. 

MOLASSES  POP  CORN  BALLS  OR  BRICKS, 

WRAPPED 

Cook  on  the  open  fire  in  a  copper  kettle  7  Ibs,  of  sugar, 

317 

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Apell's  Up-to-Date  Candy  Teacher 

5  Ibs  of  corn  syrup,  with  1  quart  of  water.  Cook  to  25 ^ 
degrees,  then  add  \l/2  pints  of  molasses  and  stir  tl.e  batch 
as  soon  as  you  add  the  molasses.  Then  cook  the  batch  to 
240  degrees  and  add  2  ounces  of  salt.  Then  have  a  bushel 
of  pop  corn  in  the  mixing  machine  and  pour  the  syrup  on 
the  corn  until  the  corn  is  thoroughly  covered,  then  pour  ou* 
on  table  or  slab  that  is  greased  and  dusted  with  flour.  Then 
have  the  girls  shape  them,  then  press  by  ball  press. 


PEANUT  POP  CORN  FLAKES 

Cook  on  the  open  fire  in  a  copper  kettle  8  Ibs.  of  sugar, 
6  Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  300 
degrees,  then  add  \y2  pints  of  molasses  and  stir  the  batch 
continuously  as  soon  as  you  add  the  molasses,  so  that  the 
batch  will  not  scorch  on  the  bottom  of  the  kettle. 

Now  place  1  bushel  of  pop  corn  in  the  mixer  with  5  Ibs. 
of  roasted  Virginia  peanuts.  Then  add  the  cooked  syrup, 
which  is  cooked  to  290  degrees  for  hot  weather,  285  de- 
grees for  cold  weather.  Then  add  1^  pints  of  Nucolme 
oil  to  separate  the  corn  after  the  cooked  syrup  is  abided. 
Then  pour  out  on  a  table  lined  with  tin.  Let  lay  until  cold, 
then  pack  in  cartons  or  shells.  Then  wrap  the  shells  by 
wrapping  machine  in  wax  paper,  then  in  printed  wrappers. 


POP  CORN  FRITTERS 

Cook  on  the  open  fire  in  a  copper  kettle  8  Ibs.  of  sugar,  5 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  290  de- 
grees, then  add  1  pint  of  molasses  and  cook  the  batch  to  285 
degrees.  Then  place  1  bushel  of  corn  in  the  mixer  and  add 
enough  of  the  syrup  so  that  the  corn  is  thoroughly  covered 
and  add  2  ounces  of  salt  on  the  pop  corn  in  the  mixer.  Then 
the  batch  is  ready  to  be  pressed  into  fritters  by  the  fritter 
press  machine. 

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Apell's  Up-to-Date  Candy  Teacher 

COCOANUT  POP  CORN  FLAKE 

Cook  on  the  open  fire  in  a  copper  kettle  8  Ibs.  of  sugar,  6 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  285  de- 
grees for  cold  weather.  Then  add  1  pint  of  molasses  and 
cook  the  batch  to  285  degrees  for  cold  weather  or  290  de- 
grees for  warm  weather.  Then  add  2  Ibs.  of  pop  corn  and 
3  Ibs.  of  sliced  cocoanut  and  mix  with  a  paddle  in  the  copper 
kettle  on  the  open  fire  with  very  little  heat  on  the  kettle. 
Then  pour  out  on  a  greased  slab,  then  spread  out  into  flakes 
with  two  table  forks. 

POP  CORN  BRITTLE 

Cook  on  the  open  fire  in  a  copper  kettle  5  Ibs.  of  sugar,  3 
Ibs.  of  corn  syrup,  with  1  quart  of  water.  Cook  to  270  de- 
grees, then  add  1  Ib.  of  ground  Spanish  peanuts  and  cook 
until  the  peanuts  are  roasted  a  very  light  brown  color.  Then 
add  ll/2  Ibs.  of  ground  pop  corn  and  mix  thoroughly,  then 
pour  out  on  a  greased  slab  and  add  2  ounces  of  soda  and  1 
ounce  of  salt.  Then  fold  up  with  a  batch  knife  and  continue 
folding  the  batch  until  the  soda  is  thoroughly  mixed.  Then 
roll  down  very  thin  on  your  spinning  board  that  has  the  heat 
turned  on  the  board.  Then  stretch  very  thin. 

SUGAR  POP  CORN,  WHITE  AND  PINK 

Place  1  bushel  of  corn  in  the  revolving  pan  and  give  the 
corn  a  wetting  with  a  solution  of  dissolved  gum  arabic 
syrup  and  half  simple  syrup.  Then  add  some  vanilla  flavor 
and  pour  on  enough  of  the  syrup  to  wet  the  corn,  then  dry 
up  the  tharge  with  granulated  sugar. 

For  pink  color  sugar  pop  corn,  color  the  syrup  and  flavor 
with  strawberry  flavor,  and  give  the  pop  corn  a  wetting,  and 
dry  up  the  charge  with  granulated  sugar. 

PEARLED  POP  CORN  RUN  UP  IN  THE  PAN 

Syrup  to  be  used  in  pearling  pot  for  pearling  pop  corn. 

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Apell's  Up-to-Date  Candy  Teacher 

Soak  over  night  3  Ibs.  of  gum  arable  in  \y2  quarts  of 
water.  Then,  next  morning,  dissolve  the  gum  arabic  by 
pla.cing  it  in  a  steam  kettle  with  little  heat  turned  on  the 
kettle.  Now  cook  in  the  steam  kettle,  or  on  the  open  fire  in 
a  copper  kettle,  20  Ibs.  of  sugar,  with  two-thirds  gallon  of 
water  and  cook  to  39  degrees  on  syrup  gauge.  Now  then, 
take  5  Ibs.  of  this  crystal  syrup  that  is  cooked  to  39  degrees 
and  1  pint  of  the  dissolved  gum  arabic  and  mix  together. 
Then  color  the  syrup  with  some  caramel  color  and  a  little 
red  color,  then  add  a  little  oil  of  cinnamon  flavor.  Then  it 
is  ready  to  be  put  in  the  pearling  pot  for  pearling  the  pop 
corn. 


Pearling  Pot  for  Pearling  Pop  Corn.     Thos.  Mills  Bros., 
Philadelphia,  Pa. 

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Apell's  Up-to-Date  Candy  Teacher 

Now  then,  place  1  bushel  of  corn  in  the  revolving  pan 
with  a  little  heat  turned  on  the  pan,  but  do  not  let  the  pan 
get  too  warm.  Then  pour  the  syrup  mixture  into  the  pearl- 
ing pot  and  regulate,  the  discharge  by  the  center  pin  that  is 
in  the  center  of  the  pearling  pot.  Then  set  the  pan  so 
that  the  syrup  will  not  run  in  a  large  stream  on  the  pop  corn 
while  the  pop  corn  is  revolving  in  the  pan.  Then,  after  the 
pop  corn  has  been  pearled  like  a  burnt  peanut,  they  should 
be  glazed  with  confectioner's  glaze,  or  by  gum  arabic  glaze. 


INSTRUCTIONS  ON  ICE  CREAM  WORK 

Mechanical  refrigeration  is  a  necessity  in  the  up-'to-date 
confectionery  ice  cream  plant.  The  confectionery  and  the 
ice  cream  industry  in  the  United  States  has  been  developing 
so  fast  in  the  last  year  that  up  to  the  present  time  no  ice 
cream  plant  or  confectionery  plant  can  afford  to  be  without 
mechanical  refrigeration  for  freezing  the  ice  cream  or  for 
cooling  the  fountain  by  mechanical  refrigeration.  In  the 
manufacture  of  ice  cream  you  must  have  the  following  equip- 
ment, such  as  a  compressor,  brine  tank,  brine  pump,  brine 
ice  cream  freezer,  hardening  room  for  storage  room  for 
hardening  the  cream  after  it  has  frozen,  ice  breaker  for 
crushing  ice  for  packing  the  tubs  if  you  are  making  ice  cream 
for  commercial  use. 

Mechanical  refrigeration,  when  properly  installed,  in- 
creases your  output,  lowers  your  cost  of  production,  and  it 
is  sanitary,  economical,  and  has  been  found  thoroughly  re- 
liable with  the  successful  ice  cream  manufacturers. 

Every  up-to-date  confectioner  to  date  is  equipped  with 
mechanical  refrigeration  for  manufacturing  his  ice  cream, 
as  well  as  cooling  the  fountain  with  mechanical  refrigera- 
tion. They  have  found  it  to  be  more  economical  and  more 
satisfactory  in  every  way.  The  trouble  and  annoyance  com- 
mon to  the  old  method  of  producing  refrigeration  with  ice 
and  salt,  icing  up  every  morning,  the  drip  and  dirt  from  the 

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Apell's  Up-to-Date  Candy  Teacher 

melting  ice,  all  of  these  disappear  when  you  have  installed 
mechanical  refrigeration  in  your  plant. 

Until  recent  years  the  chief  objection  to  installing  mechan- 
ical refrigeration  in  the  manufacturing  confectionery  plants 
has  been  the  initial  cost.  The  initial  expense,  operating 
costs  and  upkeep  of  a  York  plant  are  now  at  a  point  where 
they  are  easily  within  reach  of  all  the  successful  ice  cream 
and  confectionery  plants. 


Showing  York  Refrigerating  System. 

IN  THE  MANUFACTURE  OF  ICE  CREAM 

A  very  important  matter  in  the  manufacture  of  ice  cream 
is  the  flavor  of  the  cream,  and  also  the  condition  of  the  cream 
before  it  is  made  into  ice  cream.  Special  attention  should 
be  given  to  its  selection  and  how  the  cream  is  handled. 

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Apell's  Up-to-Date  Candy  Teacher 

Cream  that  is  to  be  frozen  into  ice  cream  should  be  pas- 
teurized and  should  not  be  uused  in  the  manufacture  of  ice 
cream  for  at  least  24  hours  after  it  is  pasteurized,  and 
should  be  placed  in  the  cooling  room  to  age  for  24  hours 
at  a  temperature  just  above  the  freezing  point,  at  about 
35  to  40  degrees. 

Cream  that  is  used  right  after  being  pasteurized  will  not 
retain  much  air,  so  that  when  frozen  into  ice  cream  the  yield 
is  reduced  and  the  body  of  the  ice  cream  will  be  coarse. 

Cream  that  has  started  to  turn  sour  may,  under  stress, 
be  used  by  adding  some  sweet  cream  and  using  some  bicar- 
bonate of  soda,  about  1  ounce  to  5  gallons  of  cream. 

OVER  RUN  IN  ICE  CREAM 

The  over  run  of  ice  cream  is  due  to  incorporation  of  air. 
This  should  be  incorporated  in  the  form  of  small  air  glob- 
ules, as  it  is  thus  retained  more  firmly  and  produces  smoother 
ice  cream.  A  reasonable  amount  of  overrun  is  necessary 
in  order  to  produce  a  smooth  body  and  a  satisfactory  profit. 

Over  run  in  ice  cream  can  be  increased  by  the  use  of  fillers, 
as  gelatine  dissolved  in  lukewarm  water,  and  then  added  to 
the  mixture  before  freezing.  Gum  arabic  can  be  used  for  a 
filler,  and  should  be  dissolved  in  cold  water,  if  in  a  powder 
form. 

By  using  a  filler,  as  gelatine  or  gum  arabic,  in  ice  cream 
you  produce  a  firmer  body  to  the  ice  cream  as  well  as  in- 
crease the  mount  of  finished  cream.  The  principal  advan- 
tage obtained  from  the  fillers  as  gelatine  t  and  gum,  it  in- 
creases the  viscosity  of  the  mix,  and  also  prevents  the  forma- 
tion of  butter  particles  during  the  freezing  process,  and  the 
fact  that  gelatine  or  gum,  when  used  as  a  filler,  since  they 
remain  a  solid  at  a  high  temperature,  add  strength  to  the 
cream  films  surounding  the  air  particles,  and  thus  insure  a 
body  possessing  better  keeping  properties. 

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Apell's  Up-to-Date  Candy  Teacher 

HAVE  CLEAN  UTENSILS 

Another  Important  subject  in  the  manufacture  of  ice  cream 
is  sanitation.  The  plant  where  ice  cream  is  made  should 
at  all  times  be  kept  clean.  The  ice  cream  freezer  should  be 
thoroughly  cleaned  as  soon  as  it  is  through 'freezing  for  the 
day,  and  after  standing  over  night  it  should  be  thoroughly 
cleaned  with  hot  water  before  starting  to  freeze  the  cream 
for  the  day's  run.  The  ice  cream  can  should  be  thoroughly 
cleaned  with  hot  water,  and  cans  that  have  become  rusty 
should  not  be  used  for  putting  ice  cream  in. 

THE  PROCESS  OF  FREEZING  CREAM 

)The  important  thing  to  keep  in  mind  when  freezing  ice 
cream  is  to  have  the  mixture  cooled  below  40  degrees  before 
being  placed  in  the  brine  freezer.  If  the  mixture  is  cooled 
to  about  40  degrees  when  placed  in  the  freezer  the  freezing 
process  will  precede  the  churning  process,  and  consequently 
the  latter  will  not  take  place. 

THEORY  OF  FREEZING  CREAM  PROPERLY 

A  freezing  mixture  is  made  of  ice  and  salt.  The  chief 
cause  of  freezing  is  the  attraction  of  salt  for  water.  This 
causes  the  ice  to  melt  rapidly  and^absorbs  heat.  This  heat 
is  abstorbed  to  a  great  extent  from  the  cream  mixture  in  the 
freezing  can,  and  finally  the  temperature  is  reduced  to  be- 
low the  freezing  point. 

Cream  may  be  frozen  by  packing  the  mixture  of  ice  and 
salt  directly  around  the  freezing  can,  or  by  making  a  brine 
in  a  separate  receptacle,  and  then  circulate  the  brine  around 
the  freezing  can. 

When  using  the  brine  freezer  the  mixture  of  ice  and  salt 
must  be  in  the  proportion  to  produce  a  brine  of  a  proper 
temperature  so  that  the  cream  will  be  frozen  in  the  proper 
length  of  time  to  insure  a  good  quality  of  ice  cream,  and  a 
mixture  of  one  part  salt  to  12  to  14  parts  of  ice  should  pro- 
duce a  brine  of  about  10  degrees  F.,  which  will  do  satisfac- 

324 


Apell's  Up-to-Date  Candy  Teacher 

tory  work  in  the  freezer.  All  brine  freezers  are  provided 
with  a  compartment  for  this  purpose,  and  the  brine  is  circu- 
lated by  means  of  the  brine  pump. 


Showing  Brine  Freezer,  Brine  Tank  and  Ice  Crusher. 

Manufactured  by  Emery  Thompson  Machine  Co.} 
.    Bronx,  N...Y. 

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Apell's  Up-to-Date  Candy  Teacher 

There  are  two  methods  for  making  brine  for  freezing 
cream.  One  is  by  adding  salt  to  ice  in  the  brine  tank,  and 
then  this  brine  is  pumped  from  the  brine  tank  through  the 
freezer;  then,  after  leaving  the  freezer,  it  is  discharged 
back  over  the  ice  and  salt. 

The  up-to-date  method  for  making  a  brine  for  freezing 
ice  cream  is  by  adding  chloride  of  calcium  to  water  in  the 
brine  tank,  then  this  brine  is  cooled  by  mechanical  refrig- 
eration. The  brine  for  freezing  should  test  about  25  to  27 
degrees  on  the  Beaume  Scale. 

To  get  the  best  results  in  the  freezer  the  brine  should  be 
between  8  and  10  degrees  on  the  freezer. 


Showing  a  Battery  of  Ice  Cream  Fre'ezers  with  a  200-gallon   Cream 
Mixer.     Ice  Cream  Frozen   by  Mechanical  Refrigeration. 

Emery  Thompson  Ventcal  Motor  Drive  Ice  Cream 

Freezers 

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Apell's  Up-to-Date  Candy  Teacher 

USE  OF  CONDENSED  MILK  IN  ICE  CREAM 

There  seems  to  be  a  lack  of  knowledge  on  the  part  of  the 
small  ice  cream  manufacturers  as  to  the  advantage  of  con- 
densed milk  for  ice  cream  making.  Now,  in  reference  to 
condensed  milk  used  in  the  manufacture  of  ice  cream,  it 
does  not  cheapen  in  the  least  the  quality  of  the  ice  cream. 
It  has-been  found  by  experience  that  a  batch  of  ice  cream 
that  contains  a  proper  proportion  of  condensed  milk  will 
prove  equally,  if  not  more,  satisfactory  than  with  the  use 
of  milk  and  cream  combination.  As  ice  cream,  when  made 
with  the  proper  proportion  of  condensed  milk,  makes  a 
drier  cream  and  is  less  liable  to  become  grainy  and  coarse. 
In  using  condensed  milk  for  making  ice  cream  the  proportion 
that  will  give  the  best  results  is  1  gallon  of  condensed  milk 
testing  from  7  to  8  per  cent  butter  fat,  to  4  gallons  of  14  to 
16  per  cent  cream.  That  is  the  proportion  for  a  5-gallon 
mix,  which  should  produce,  with  a  filler,  9l/>  to  10  gallons 
of  ice  cream  when  frozen. 

Now,  in  the  manufacture  of  ice  cream,  use  nothing  but 
the  best  of  materials,  as  good  sweet  cream,  condensed  milk 
with  at  least  7  per  cent  of  butter  fat,  and  true  fruit  flavors, 
and  always  see  that  your  ice  cream  will  meet  the  standard, 
so  that  it  will  pass  all  pure  food  laws  of  whatever  state  you 
intend  to  sell  your  ice  cream  in.  Some  states  call  for  10  per 
cent  ice  cream,  some  call  for  12  per  cent  ice  cream,  and  oth- 
ers call  for  14  to  16  per  cent  ice  cream,  and  any  confectioner 
that  caters  to  the  high  class  trade  should  use  18  to  20  per 
cent  cream,  with  a  condensed  milk  that  has  8  per  cent  butter 
fat. 

THE  USE  OF  FRUITS  IN  ICE  CREAM 

When  using  the  different  fruits  use  the  canned  .fruit,  as 
you  will  find  from  a  practical  standpoint,  it  will  always  give 
the  best  results.  In  using  strawberries  or  raspberries,  pine- 
apple, peaches  and  apricots,  take  1  gallon  of  strawberries  or 
raspberries,  and  to  every  gallon  add  2  Ibs.  of  sugar  and  cook 

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April's  Up-to-Date  Candy  Teacher 

the  fruit  to  a  thin  jam;  then  do  not  add  the  cooked  jam 
that  is  thoroughly  cold  until  after  your  cream  starts  to  freeze 
in  the  freezer,  and  the  same  with  true  fruit  flavors.  The 
strawberries,  raspberries,  peaches  and  apricots  should  be 
pressed  through  a  sieve  before  being  cooked  with  the  sugar. 
With  Maraschino  cherries  or  pineapple  the  juice  should  be 
drained  from  the  fruit  and  then  ground  through  a  food 
chopper,  fine. 

NUTS  USED  IN  ICE  CREAM 

Almonds,  peanuts  -and  chestnuts  should  be  given  a  light 
roast,  then  ground  through  a  food  chopper. 

English  walnuts,  pecans,  Brazils,  filberts,  black  walnuts 
and  pistachio  nuts  should  not  be  roasted  when  used  in  ice 
cream,  but  they  should  be  ground  through  a  food  chopper 
and  one-quarter  ounce  of  salt  should  be  added  to  every  5 
gallon  mix  that  contains  nut  meats,  and  the  salt  and  nuts 
should  be  added  after  the  batch  has  started  to  freeze. 

ICE  CREAM  IS  CLASSIFIED  IN  TWO  DIFFERENT 

METHODS 

First  by  using  the  raw  cream,  which  is  classified  by  the 
ice  cream  trade  as  Philadelphia  ice  cream. 

The  second  method,  by  cooking  the  cream  near  the  boiling 
point  and  then  cooling  to  40  degrees  before  freezing,  and 
also  the  use  of  eggs.  This  method  is  classified  by  the  ice 
cream  trade  as  the  Neapolitan  ice  cream. 

Ice  cream  is  classified  according  to  the  United  States 
pure  food  laws  as  a  frozen  product  made  from  cream  and 
sugar,  with  and  without  natural  flavoring. 

Fruit  ice  cream  is  classified  as  a  frozen  product,  made 
with  cream,  sugar  and  fruits. 

Nut  ice  cream  is  classified  as  a  frozen  product,  made  with 
cream,  sugar  and/iuts. 

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Apell's  Vp-to-Date  Candy  Teacher 

INSTRUCTIONS  FOR  MAKING  THE  DIFFERENT 
KINDS  OF  ICE  CREAM 

VANILLA  ICE  CREAM  NO.  1 

5  Gallons  of  20  per  cent  cream,  7  Ibs.  of  granulated  sugar, 
4  ounces  of  gelatine,  dissolved  in  \l/2  pints  of  water;  5 
ounces  of  vanilla  flavor. 

Place  your  5  gallons  of  cream  in  a  mixing  kettle,  then 
add  the  sugar  and  mix  thoroughly,  then  add  your  dissolved 
gelatine. 

To  disolve  the  gelatine,  add  one-half  pint  of  cold  water 
on  the  4  ounces  of  gelatine,  then  mix  thoroughly,  then  add 
the  balance  1  pint  of  warm  water  and  stir  until  dissolved, 
then  add  to  the  mixture  and  stir  the  mixture  thoroughly 
while  adding  the  dissolved  gelatine.  You  can  put  the  1  J/£ 
pints  of  cold  water  on  the  gelatine,  then  heat  the  gelatine 
until  dissolved,  and  you  must  stir  the  gelatine  in  the  con- 
tainer if  placed  on  the  furnace,  and  do  not  let  the  gelatine 
get  hot,  only  warm  enough  so  that  it  will  dissolve ;  and  you 
should  always  have  the  gelatine  dissolved  before  you  are 
ready  to  mix  up  your  batch  of  cream,  so  that  the  gelatine 
mixture  will  have  time  to  cool  some.  It  must  not  be  added 
too  cool,  or  it  will  not  mix  with  the  sugar  and  cream. 

Now  when  your  mixture  is  ready,  the  brine  on  the  freezer 
should  be  at  a  temperature  of  8  to  10  degrees,  not  any  higher 
than  10  degree, s  between  8  and  10  degrees  will  produce  the 
best  results  in  freezing  cream.  Then,  when  the  mixture  has 
started  to  freeze,  add  the  5  ounces  of  vanilla  flavor.  The 
freezing  of  the  ice  cream  should  be  carried  on  until  it  ac- 
quires a  dead  appearance. 

As  long  as  the  cream  remains  shiny  like,  the  air  has  not 
been  properly  incorporated,  as  large  bodies  of  the  cream 
containing  no  air  remain,  and  if  freezing  is  discontinued  at 
this  point  the  yield  will  be  low  and  the  body  will  be  coarse. 

Then,  when  your  cream  has  reached  a  dead  appearance, 

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Apell's  Up-to-Date  Candy  Teacher 

open  the  gate  on  the  freezer  and  run  into  your  ice  cream 
cans.  Then  place  the  full  cans  of  ice  cream  into  the  harden- 
ing room  to  ripen  up.  Ice  cream  should  be  left  in  the  hard- 
ening room  for  at  least  24  hours,  at  from  6  to  8  degrees. 

i 


Showing  Hardening  Room  for  Storing  the  Ice  Cream,  and 
which  is  kept  cold  by  Mechanical  Refrigeration. 

The  hardening  room  for  storing  the  ice  cream  after  being 
frozen  should  be  cooled  by  direct  expansion  from  the  com- 
pressor, and  should  be  kept  at  a  temperature  of  6  degrees  F., 
which  is  cold  enough  for  ice  cream  that  is  to  be  used  at  the 
fountain. 

VANILLA  ICE  CREAM  NO.  2 

3j/2  gallons  of  20  per  cent  cream,  1  gallon  of  8  per  cent 
condensed  milk,  2  quarts  of  4  per  cent  milk,  7  Ibs.  of  granu- 

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Spell's  Up-to-Date  Candy  Teacher 

lated  sugar,  4  ounces  of  gelatine  dissolved  in  \y2  pints  of 
water,  4  ounces  of  vanilla  flavor. 

VANILLA  ICE  CREAM  NO.  3 

3  gallons  of  20  per  cent  cream,  1  gallon  of  8  per  cent  con- 
densed milk,  1  gallon  of  4  per  cent  milk,  7  Ibs.  of  granulated 
sugar,  4  ounces  of  gelatine  dissolved  in  ll/2  pints  of  water, 
3  ounces  of  vanilla  flavor. 

VANILLA  ICE  CREAM  NO.  4 

2y2  gallons  of  20  per  cent  cream,  1  gallon  of  8  per  cent 
condensed  milk,  \l/2  gallons  of  4  per  cent  milk,  7  Ibs.  of 
granulated  sugar,  ^l/2  ounces  of  gelatine  dissolved  in  \l/2 
pints  of  water,  3  ounces  of  vanilla  flavor. 

VANILLA  ICE  CREAM  MADE  WITH  POWDER 
GUM  ARABIC 

3^  gallons  of  20  per  cent  cream,  1  gallon  of  7  per  cent 
condensed  milk,  2  quarts  of  4  per  cent  milk,  7  Ibs.  of  granu- 
lated sugar,  2  ounces  of  gelatine,  2  ounces  of  powder  gum 
arabic,  4  ounces 'of  vanilla  flavor. 

Soak  the  powder  gum  arabic  over  night  in  one-half  pint 
of  water  in  a  glass  jar,  then  strain  through  a  fine  sieve.  Dis- 
solve the  gelatine  in  two-thirds  pint  of  water,  then  add  to 
the  mix  and  thoroughly  stir  the  dissolved  gelatine  and  gum 
arabic  through  the  mixture.  Then  freeze  with  a  brine  on 
the.  freezer  at  8  degrees. 

VANILLA  ICE  CREAM  COOKED 

3}/2  gallons  of  20  per  cent  cream,  one-half  gallon  of  8 
per  cent  condensed  milk,  one-half  gallon  of  4  per  cent  milk, 
2  dozen  fresh  eggs,  4  ounces  of  gelatine  dissolved  in  1  pint 
of  water,  4  ounces  of  vanilla  flavor,  8  Ibs  of  sugar. 

Place  the  3^  gallons  of  cream  and  the  2  quarts  of  milk 
in  a  copper  kettle  and  then  cook  to  185  degrees  by  cooking 
gauge.  Do  not  let  the  cream  come  to  a  boil.  Stir  the  cream 

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Apell's  Up-to-Date  Candy  Teacher 

while  cooking,  so  that  the  cream  will  not  stick  to  the  bottom 
of  the  kettle.  Then  remove  from  the  fire  and  strain  and 
cool  to  40  degrees,  then  freeze  in  brin,e  freezer  with  a  brine 
on  the  freezer  at  8  degrees.  Now  take  the  2  dozen  eggs 
and  the  8  Ibs.  of  sugar  and  the  one-half  gallon  of  condensed 
milk  and  mix  thoroughly,  then  add  your  cream  and  the  dis- 
solved gelatine  and  mix  thoroughly;  then  freeze,  and  as 
soon  as  the  cream  starjts  to  freeze  in  the  brine  freezer  add 
the  vanilla  flavor. 

STRAWBERRY  ICE  GREAM  NO.  1 

4  gallons  of  20  per  cent  cream,  1  gallon  of  8  per  cent 
condensed  milk,  8  Ibs.  of  sugar,  5  Ibs  of  preserved  straw- 
berries or  1  gallon  of  canned  strawberries,  2  ounces  of  true 
fruit  flavor,  the  juice  of  two  lemons,  4  ounces  of  gelatine 
dissolved  in  \l/2  pints  of  water.  Color  with  carmine  color, 
a  pink  shade. 

STRAWBERRY  ICE  CREAM  NO.  2 

4  gallons  of  14  per  cent  cream,  1  gallon  of  7  per  cent  con- 
densed milk,  4  ouunces  of  gelatine  dissolved  in  \l/>  pints  of 
water,  4^  Ibs.  of  strawberry  preserves  or  1  gallon  of 
canned  strawberries,  the  juice  of  2  lemons,  8  Ibs.  of  granu- 
lated sugar.  Color  with  carmine  color,  a  strawberry  shade. 

RASPBERRY  ICE  CREAM 

3  1/2  gallons  of  16  per  cent  cream,  1  gallon  of  8  per  cent 
condensed  milk,  8  Ibs.  of  granulated  sugar,  one-half  gallon 
of  4  per  cent  milk,  4  ounces  of  gelatine  dissolved  in  1 1/>  pints 
of  water,  the  juice  of  2  lemons,  4*/2  Ibs.  of  raspberry  pre- 
serves or  1  gallon  of  canned  raspberries.     Color  with  car- 
mine color,  a  raspberry  shade. 

PEACH  ICE  CREAM 

4  gallons  of  16  per  cent  cream,  1  gallon  of  7  per  cent 

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Apell's  Up-to-Date  Candy  Teacher 

condensed  milk,  8  Ibs.  of  sugar,  4  ounces  of  gelatine  dis- 
solved in  \l/2  pints  of  water,  1  gallon  of  canned  peaches 
that  are  cooked  to  a  preserve,  the  juice  of  2  lemons.  Color 
a  light  shade  of  orange  color. 

CHOCOLATE  ICE  CREAM 

Chocolate  syrup  for  flavoring  and  coloring  chocolate  ice 
cream: 

Cook  by  steam  or  open  fire  in  a  copper  kettle  \y2  Ibs  of 
cocoa  powder,  1  quart  of  water  and  mix  to  a  paste.  Then 
add  3  Ibs.  of  sugar  and  1  gallon  of  20  per  cent  cream  and 
cook  to  a  boil  on  open  fire  or  by  steam  kettle.  Then  strain 
and  cool.  When  cooking  on  the  open  fire  stir  the  batch  con- 
stantly with  a  paddle  or  otherwise  your  batch  will  scorch  on 
the  bottom  of  the  kettle.  Then,  when  the  batch  has  come 
to  a  good  boil,  set  from  the  fire  to  cool,  then  add  one-half 
ounce  of  powder  cinnamon  and  mix  through  the  batch;  then 
it  is  ready  to  be  used  in  the  manufacture  of  chocolate  ice 
cream. 

For  extra  strong  chocolate  syrup,  use  2  Ibs.  of  cocoa 
powder. 

CHOCOLATE  ICE  CREAM  NO.  1 

3j^  gallons  of  20  per  cent  cream,  1  gallon  of  8  per  cent 
condensed  milk,  7  Ibs.  of  granulated  sugar,  4  ounces  of  gela- 
tine dissolved  in  \y2  pints  of  water,  1  galton  of  chocolate 
syrup  (which  must  be  cold  before  using),  1  ounce  of  vanilla 
flavor. 

CHOCOLATE  ICE  CREAM  NO.  2 

4  gallons  of  16  per  cent  cream,  1  gallon  of  chocolate 
syrup,  7  Ibs.  of  granulated  sugar,  1  ounce  of  vanilla  flavor, 
4  ounces  of  gelatine  dissolved  in  1^  pints  of  water. 

CHOCOLATE  ICE  CREAM  NO.  3 

3>^  gallons  of  14  per  cent  cream,  1  gallon  of  8  per  cent 
condensed  milk,  7  Ibs.  of  granulated  sugar,  1  gallon  of 

333 

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Apell's  Up-to-Date  Candy  Teacher 

chocolate  syrup,  2  ounces  of  vanilla  flavor,  4  ounces  of  gela- 
tine dissolved  in  \l/2  pints  of  water. 

MAPLE  ICE  CREAM 

Place  5  Ibs.  of  maple  sugar  that  is  pounded  in  small  pieces 
in  a  copper  kettle,  then  add  1  gallon  of  4  per  cent  milk  and 
place  the  kettle  on  a  fire  and  cook  auntil  the  maple  sugar 
is  thoroughly  dissolved,  then  take  from  the  fire  and  strain 
and  cool  to  40  degrees.  Then  it  is  ready  to  be  used  in  the 
mix. 

3  gallons  of  20  per  cent  cream,   1  gallon  of  8  per  cent 
condensed  milk,  2  Ibs.  of  C  sugar,  or  about  No.  10  sugar; 
4  ounces  of  gelatine  dissolved  in  1 1/2  pints  of  water. 

Then  add  your  dissolved  maple  syrup  that  is  cooled  to  40 
degrees,  1  ounce  of  maple  flavor. 

Burnt  sugar  color,  enough  to  give  the  mixture  a  light  ma- 
ple color. 

CARAMEL  ICE  CREAM 

Place  7  Ibs.  "of  No.  10  sugar  in  a  copper  kettle  with  1 
quart  of  water,  one-half  Ib.  of  corn  syrup,  and  cook  this 
sugar  to  310  degrees  on  cooking  gauge,  then  add  1  gallon 
of  4  per  cent  milk  or  one-half  gallon  of  condensed  milk,  7 
per  cent,  and  stir  your  batch  as  soon  as  you  add  the  milk, 
and  let  boil  through.  Then  take  from  the  fire  and  cool  to  40 
degrees.  Then  it  is  ready  to  be  used  in  the  mix. 

4  gallons  of  16  per  cent  cream,  add  the    caramel    syrup 
that  is  cooled  to  40  degrees,  4  ounces  of  gelatine  dissolved 
in  \y2  pints  of  water,  2  ounces  of  vanilla  flavor,  one-half 
ounce  of  salt. 

INSTRUCTION  FOR  MAKING  BRICK  ICE  CREAM 

In  filling  molds,  whether  they  are  large  or  small,  fancy 
pieces  or  the  individual  mold,  always  fill  the  molds  solid 
with  cream,  so  as  to  prevent  air  holes.  This  can  always  be 
accomplished  by  filling  the  mold  more  than  full,  then  press- 

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Apell's  Up-to-Date  Candy  Teacher 

ing  the  covers  on  tight.  Now,  when  filling  the  brick  molds 
line  the  bottom  with  wax  paper,  and  then  place  another  piece 
of  paper  on  top  and  put  on  the  cover,  pressing  it  down  well. 
Then  place  in  the  hardening  room.  It  should  be  left  in  the 
hardening  room  for  5  hours,  according  to  the  temperature 
of  hardening  room. 

In  an  ice  cream  plant  you  should  have  a  brick  cutter  for 
cutting  the  ice  cream  bricks.  The  bricks  are  cut  in  portions 
of  from  5  to  7  bricks  to  a  quart  and  then  wrapped  in  wax 
paper  and  put  in  pasteboard  boxes  and  stored  in  ice  cases 
until  wanted. 

Many  of  the  different  colors  and  flavors  desired  in  brick 
molded  work  are  made  by  using  the  different  combinations 
of  ice  cream,  as  vanilla  top,  strawberry  center  and  chocolate 
bottom.  Fruits  and  flowers  may  be  made  to  look  natural 
by  touching  them  up  with  colors  mixed  with  a  little  syrup, 
and  use  artificial  stems.  By  dipping  the  fruit  design  in  cold 
water  after  it  is  painted  and  then  placing  in  ice  case,  a  thin, 
transparent  crust  will  form  which  will  help  to  keep  the 
cream  in  better  condition.  Always  allow  the  cream  to  be 
thoroughly  hardened  before  removing  it  from  the  mold. 

SODA  FOUNTAIN  SYRUPS 

Concentrated  syrup :  Place  4  gallons  of  water  in  a  cop- 
per kettle.  Then  turn  on  the  steam  and  heat  the  water  hot. 
Then  add  100  Ibs.  of  cane  sugar  and  mix  until  dissolved,  by 
stirring.  Do  not  us€  any  heat  on  the  kettle  after  the  sugar 
is  added.  Then,  after  the  sugar  is  thoroughly  dissolved, 
strain  your  syrup  through  a  cheesecloth  strainer  and  strain 
your  syrup  in  a  tub  or  kettle,  then  add  one-tenth  of  1  per 
cent  of  benzoate  of  soda  and  dissolve  the  soda  in  a  little 
water.  Then  pour  in  gallon  jugs  and  seal  tight. 

CONCENTRATED  SYRUP  BY  PERCOLATION 

Place  100  Ibs.  of  cane  sugar  in  the  percolator,  then  add 

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Apell's  Up-to-Date  Candy  Teacher 
35  Ibs.  of  water. 

CONCENTRATED  SYRUPS  MADE  FOR  FOUN- 
TAIN 

Strawberry  Syrup :  Color  1  gallon  of  concentrated  syrup 
with  carmine  or  a  dark  red  color  and  flavor  with  5  ounces 
of  true  fruit  strawberry. 

Raspberry  Syrup:  Color  one  gallon  of  concentrated 
syrup  with  a  dark  red  color  and  flavor  with  5  ounces  of 
true  fruit  raspberry. 

Orange  Syrup:  Color  1  gallon  of  concentrated  syrup 
a  deep  orange  color  and  flavor  with  3  ounces  of  orange 
extract  or  emulsion. 

Lemon  Syrup :  Color  1  gallon  of  concentrated  syrup  a 
lemon  color  and  flavor  with  3  ounces  of  lemon  extract  or 
emulsion. 

Wild  Cherry:  Color  1  gallon  of  concentrated  syrup  a 
deep  red  color,  brilliant  rose  color,  and  flavor  with  5  ounces 
of  wild  cherry  flavor. 

Peach  Syrup:  Color  1  gallon  of  concentrated  syrup  a 
peach  color  by  using  yellow  and  orange  and  a  very  little  red 
color,  and  flavor  with  5  ounces  of  peach  flavor. 

Pineapple  Syrup:  Color  1  gallon  of  concentrated  syrup 
a  light  yellow  and  flavor  with  5  ounces  of  pineapple  flavor. 

Vanilla  Syrup :  Color  1  gallon  of  concentrated  syrup  with 
burnt  sugar  color  and  flavor  with  5  ounces  of  vanilla  flavor. 

CHOCOLATE  CONCENTRATED  SYRUP 

Melt  5  Ibs.  of  liquor  chocolate  in  steam  kettle;  then,  when 
your  chocolate  is  melted,  add  5  Ibs.  of  corn  syrup  and  thor- 
oughly mix  to  a  paste,  then  add  5  quarts  of  concentrated 
syrup  and  mix  thoroughly,  and  keep  the  mixture  warm 
while  adding  the  concentrated  syrup.  Then  add  one-tenth 
of  1  per  cent  of  benzoate  of  soda,  and  dissolve  the  soda  in 
very  little  water.  You  can  mix  50  gallons  as  quickly  as  1 

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gallon  by  using  a  steam  stirring  mixing  kettle,  then  pour 
in  wide-mouthed  gallon  jugs,  to  be  sold  to  the  fountain  trade. 

CHOCOLATE   FOUNTAIN   SYRUP   FOR   CHOCO- 
LATE ICE  CREAM  SODA.    No.  1 

Place  5  Ibs.  of  good  cocoa  powder  in  a  steam  stirring  ket- 
tle with  25  Ibs.  of  granulated  sugar,  then  add  1  gallon  of 
water  and  mix  thoroughly  the  water,  sugar  and  cocoa  to  a 
paste ;  then  turn  on  the  steam  on  the  kettle  and  add  1  more 
gallon  of  water  and  1  gallon  of  milk,  then  cook  thoroughly 
by  letting  the  batch  boil  up  good  in  the  steam  stirring  kettle ; 
then  turn  off  the  steam  on  the  kettle  and  test  the  batch  with 
a  syrup  gauge.  The  batch  should  test  3 1  degrees  when  cool. 
If  your  batch  tests  29  degrees  when  the  steam  is  turned  off 
let  the  batch  cook  to  30  degrees,  then  cool  by  having  the 
steam  kettle  connected  up  so  that  you  can  turn  cold  water, 
as  well  as  steam,  into  the  kettle.  Then  let  the  batch  mix 
in  the  kettle  until  cool,  then  pour  out  in  gallon  jugs  or  milk 
cans,  and  it  is  ready  to  be  used  on  the  fountain.  By  adding 
2  ounces  of  vanilla  and  one-fourth  ounce  of  salt  you  will 
have  an  extra  high  grade  chocolate  syrup.  Chocolate  syrup 
that  contains  milk  should  be  kept  cool,  but  does  not  have 
to  be  kept  on  ice. 

CHOCOLATE  SYRUP  FOR  CHOCOLATE  ICE 
CREAM  SODA.    No.  2 

Place  3  Ibs.  of  good  cocoa  powder  made  by  the  Dutch  or 
Swiss  process,  in  a  copper  kettle,  and  place  on  the  furnace. 
Then  have  1 1/2  gallons  of  water  heated  hot.  Now  add  the 
warm  water  a  little  at  a  time  to  the  cocoa  powder  and  make 
a  paste.  Then  add  all  the  water  and  start  to  cook  the  cocoa 
and  water.  Then  add  15  Ibs.  of  granulated  sugar  and  cook 
to  a  good  boil.  Then  take  from  the  fire  and  add  1  ounce  of 
vanilla  flavor  and  one-fourth  ounce  of  salt.  When  cool  it 
is  ready  to  be  used  on  the  fountain.  Do  not  place  hot  choco- 

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Apell's  Up-to-Date  Candy  Teacher 

late  syrup  in  the  ice  box  or  cooling  room  until  it  is  cool,  or 
otherwise  the  cocoa  will  separate  from  the  syrup. 

BITTER  SWEET  SYRUP  FOR  CHOCOLATE  ICE 
CREAM  SUNDAES 

Melt  10  Ibs.  of  liquor  chocolate  in  a  steam  stirring  kettle. 
Then,  after  the  chocolate  is  thoroughly  melted,  add  6  Ibs 
of  corn  syrup  and  mix  thoroughly,  then  add  one-half  gallon 
of  warm  water  and  thoroughly  mix.  Then  add  20  Ibs.  of 
granulated  sugar  and  \l/2  gallons  of  water  and  let  the  batch 
cook  thoroughly  up,  then  turn  off  the  steam  and  cool.  Then 
it  is  ready  to  be  used  on  chocolate  sundaes. 

BUTTER  SCOTCH  SYRUP  FOR  THE  FOUNTAIN 

Cook  on  open  fire  or  steam  kettle. 

Place  10  Ibs.  of  No.  10  sugar  in  a  copper  kettle,  1  Ib.  of 
maple  sugar,  with  1  gallon  of  water,  and  Cook  to  226  de- 
grees on  cooking  gauge,  then  add  3  ounces  of  flour  dissolved 
with  1  pint  of  water,  and  pour  into  the  cooked  syrup,  and  stir 
thoroughly  with  a  paddle;  then  add  2  Ibs  of  good  creamery 
butter  and  cook  the  butter  through  the  batch.  Then  take 
from  the  fire  and  add  10  Ibs.  of  corn  syrup  and  mix  thor- 
oughly, then  let  stand  until  cool.  Then  add  3  ounces  of  salt 
and  1  ounce  of  vanilla  flavor. 

MAPLE  SYRUP  <FOR  THE  FOUNTAIN 

Place  7  Ibs.  of  Vermont  maple  sugar  with  3  Ibs.  of  No 
12  sugar  and  add  1  gallon  of  water.  Cook  to  224  degrees 
on  cooking  gauge,  then  take  from  the  fire  and  add  10  Ibs. 
of  corn  syrup  and  mix  thoroughly.  Then  let  stand  until 
cold;  then  it  is  ready  to  be  used  on  sundaes. 

CARAMEL  SYRUP  FOR  FOUNTAIN 

Place  10  Ibs.  of  No.  10  sugar  and  10  Ibs.  of  corn  syrup 
in  a  copper  kettle  with  1  quart  of  water  and  cook  to  300 

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Apell's  Up-to-Date  Candy  Teacher 

degrees  on  cooking  gauge.  Then  reduce  the  heat  from  the 
kettle  and  add  1  gallon  of  20  per  cent  cream  and  add  the 
cream  slowly  while  stirring  the  batch  with  a  paddle.  Then, 
as  soon  as  the  cream  is  thoroughly  cooked  through,  take 
from  the  fire  and  let  stand  until  cold.  Then,  when  cold,  mix 
the  batch  of  caramel  syrup  up  thoroughly;  then  add  2  ounces 
of  vanilla  flavor  and  1  ounce  of  salt. 

HOT  CHOCOLATE  SYRUP  FOR  FOUNTAIN 

Hot  chocolate  is  one  of  the  most  leading  and  important 
drinks  served  during  cold  weather  months  to  the  fountain 
trade,  and  was  originally  introduced  to  take  the  place  of  the 
cold  chocolate  drink,  which  is  a  .favorite  drink  for  the  hot 
weather  months.  Women  always  prefer  a  chocolate  drink 
to  most  any  other  fountain  drink  served,  and  the  confec- 
tioner who  is  capable  of  offering  a  high  grade  chocolate 
drink  to  his  customers  it  will  not  take  long  before  he  has 
earned  a  reputation  for  his  superior  chocolate  drinks  which 
he  is  serving  at  his  fountain. 

When  you  have  once  introduced  these  up-to-date  formulas 
for  hot  chocolate  drinks  in  your  locality  you  have  thereby 
established  your  hot  chocolate  trade,  for  when  once  tried 
they  are  favorably  remembered  by  their  delicious  chocolate 
flavor. 

In  selecting  a  cocoa  for  your  hot  and  cold  chocolate 
syrups  you  will  find  the  cocoa,  when  made  by  the  Swiss  or 
Dutch  process,  will  produce  the  best  hot  chocolate,  as  they 
seem  to  contain  a  greater  proportion  of  cocoa  butter  than 
the  cheaper  grades  of  cocoa  sold  on  the  market. 

In  dispensing  hot  chocolate,  special  urns  are  a  necessity, 
which  can  be  purchased  from  the  different  manufacturers. 

In  serving  hot  chocolate  you  should  never  add  hot  water 
to  a  cold  syrup  and  expect  to  serve  the  customer  a  hot  drink. 
Hot  chocolate  should  be  served  hot,  not  lukewarm;  and  by 
using  the  chocolate  syrup  as  a  base  and  placed  in  the  choco- 

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Apell's  Up-to-Date  Candy  Teacher 

late  urn,  you  can  always  serve  the  customer  a  hot  drink. 

Whipped  cream  should  be  used  for  topping  off  all  hot 
chocolate  drinks,  and  when  serving  a  cup  of  hot  chocolate, 
serve  the  hot  chocolate  in  a  cup  with  a  saucer  and  at  least 
2  small  wafers  or  crackers  with  every  cup  of  hot  chocolate. 

When  chocolate  syrup  has  started  to  turn  or  ferment,  do 
not  try  to  patch  it  up  by  using  soda,  it  will  always  be  no- 
ticed, regardless  of  what  you  have  done  to  it. 

HOT  CHOCOLATE  SYRUP  NO.  1 

4  Ibs.  of  cocoa  powder,  8  Ibs.  of  granulated  sugar,  1  gal- 
lon of  16  per  cent  cream,  1  gallon  of  4  per  cent  milk,  1 
ounce  of  vanilla  flavor,  one-fourth  ounce  of  powder  cinna- 
mon one-fourth  ounce  of  salt. 

Cook  by  steam  or  open  fire.  Place  the  cocoa  powder  and 
sugar  in  a  copper  kettle,  then  add  the  milk  slowly  and  mix 
to  a  paste.  Then  start  to  cook  the  batch  and  add  the  cream. 
If  cooking  on  the  open  fire  stir  your  batch  continuously,  or 
otherwise  the  batch  will  scorch  on  the  bottom  of  the  kettle. 
Then  let  the  batch  boil  up  thoroughly,  then  take  from  the 
fire  and  let  stand  in  the  kettle  to  cool,  then  add  the  powder 
cinnamon  and  the  salt  and  the  vaniilla  flavor. 

CHOCOLATE  SYRUP  TO-BE  USED  FOR  FINISH 
HOT  CHOCOLATE 

Place  1  gallon  of  chocolate  syrup  in  the  chocolate  urn 
with  a  mixer  on  the  chocolate  urn,  then  add  2  gallons  of  hot 
water  to  the  gallon  of  chocolate  syrup,  for  extra  strong  hot 
chocolate;  then,  when  serving,  top  off  with  whipped  cream. 


HOT  CHOCOLATE  SYRUP  NO.  2 

4  Ibs.  of  cocoa  powder,   8  Ibs.   of  granulated  sugar,   2 
quarts  of  20  per  cent  cream,  \l/2  gallons  of  milk,  4  eggs,  1 

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Apell's  Up-to-Date  Candy  Teacher 

ounce  of  vanilla,  one-quarter  ounce  of  powder  cinnamon, 
one-quarter  ounce  of  salt. 

Cook  by  steam  kettle  or  by  open  fire.  Place  the  cocoa 
powder  and  sugar  in  a  copper  kettle,  then  add  the  milk 
slowly  and  mix  to  a  paste.  Add  the  eggs.  Then  start  to 
cook  the  batch  and  add  the  cream.  If  cooking  by  open  fire, 
stir  the  batch  continuously  until  the  batch  comes  to.  a  good 
boil.  Then  take  from  the  fire  and  add  the  vanilla  flavor, 
salt  and  powder  cinnamon.  Let  stand  until  cool,  then  the 
syrup  is  ready  to  be  made  into  hot  chocolate. 

FINISHED  HOT  CHOCOLATE 

Place  \l/2  gallons  of  hot  water  in  the  chocolate  urn,  then 
add  1  gallon  of  chocolate  syrup  and  mix  thoroughly  in  the 
urn,  then  serve  and  top  with  whipped  cream. 

HOT  CHOCOLATE  SYRUP  NO.  3 

4  Ibs.  of  cocoa  powder,  8  Ibs.  of  granulated  sugar,  1 
quart  of  20  per  cent  cream,  1  gallon  of  4  per  cent  milk,  1 
pint  of  water,  1  Ib.  of  milk  chocolate,  1  ounce  of  vanilla 
flavor,  one-quarter  ounce  of  powder  cinnamon. 

Place  the  cocoa  powder  and  sugar  in  a  copper  kettle,  then 
add  the  milk  slowly  and  mix  to  a  paste.  Then  add  the 
cream  and  water,  and  let  the  batch  boil  up  thoroughly,  then 
add  the  milk  chocolate  that  has  been  melted,  and  mix  thor- 
oughly. Then  add  the  vanilla  and  cinnamon. 

TO  FINISH  HOT  CHOCOLATE 

Use  1  gallon  of  chocolate  syrup  to  2  gallons  of  hot  water 
in  the  chocolate  urn  and  mix  thoroughly;  then,  when  serv- 
ing, top  with  whipped  cream. 

HOT  CHOCOLATE  SYRUP  NO.  4 
4  Ibs.  of  cocoa  powder,  8  Ibs.  of  granulated  sugar,  2  gal- 
lons of  milk,   1   ounce  of  vanilla  flavor,  one-quarter  ounce 
of  salt,  one-quarter  ounce  of  powder  cinnamon. 

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Apell's  Up-to-Date  Candy  Teacher 

Place  sugar  and  cocoa  in  a  copper  kettle,  then  add  one-half 
gallon  of  milk  and  mix  to  a  paste.  Then  start  to  cook  the 
batch  and  add  the  balance  of  the  milk  and  let  boil  up  thor- 
oughly. Then  add  the  vanilla  and  cinnamon  and  take  from 
the  fire.  It  is  then  ready  to  be  used. 

FOR  FINISH  HOT  CHOCOLATE 

Use  1  gallon  of  chocolate  syrup  to  1  gallon  of  hot  water 
and  mix  thoroughly  in  the  chocolate  urn.  Then,  when  serv- 
ing, top  with  whipped  cream,  or  marshmallow  used  for 
topping. 

SARSAPARILLA  SYRUP  NO.  1 

Take  1  Ib.  of  sassafras  bark  with  two-thirds  gallon  of 
water  and  place  in  a  copper  kettle  and  cook  down  to  1  quart 
of  juice.  Then  strain  the  juice  through  a  cheese  cloth. 
Then  add  3  Ibs.  of  granulated  sugar  and  stir  until  thor- 
oughly dissolved,  then  add,  when  cold,  1  ounce  of  oil  of 
wintergreen,  and  add  enough  burnt  sugar  color  to  give  The 
syrup  a  light  caramel  color.  Then  add  1  pint  of  this  sassa- 
fras syrup  to  1  gallon  'of  concentrated  syrup. 

SARSAPARILLA  SYRUP 'NO.  2 

Add  to  1  gallon  of  concentrated  syrup,  1  ounce  of  oil  of 
wintergreen,  one-half  ounce  of  oil  of  sassafras,  one-quarter 
ounce  of  oil  of  cinnamon,  one-quarter  ounce  of  oil  of  anise. 

Mix  thoroughly,  then  add  enough  caramel  color  to  give 
the  syrup  a  light  caramel  color. 

NECTAR  SYRUP 

Mix  together  2  quarts  of  pineapple  syrup,  2  quarts  of 
strawberry  syrup,  2  quarts  of  vanilla  syrup.  Color  a  red 
color  with  carmine. 

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Ap ell's  Up-to-Date  Candy  Teacher 

CITRIC  ACID  SOLUTION  TO  BE  USED  FOR  THE 
FRUIT  FLAVORS 

Dissolve  2  Ibs.  of  citric  acid  in  1  quart  of  hot  water. 
Then  strain  through  a  cloth. 

Citric  acid  solution  should  be  used  in  strawberry  syrup, 
raspberry  syrup,  pineapple  syrup,  grape  syrup,  peach  syrup, 
apricot  syrup,  lemon  syrup,  orange  syrup,  cherry  syrup 
and  lime  syrup. 

Use  1  ounce  of  citric  acid  solution  to  1  gallon  of  concen- 
trated fruit  flavored  syrup. 

SODA  FOAM  TO  BE  USED  FOR  SYRUP  FOR  THE 

FOUNTAIN 

Dissolve  1  Ib.  of  gum  arabic  in  \l/2  quarts  of  water.  Soak 
the  gum  arabic  over  night,  then  heat  until  thoroughly  dis- 
solved. When  used  for  a  soda  foam  use  4  ounces  of  dis- 
solved gum  arabic  to  1  gallon  of  syrup. 

MARSHMALLOW  FOR  FOUNTAIN  FOR  THE 
LARGE  CONFECTIONER 

Soak  over  night  6  ounces  of  egg  albumen  in  1  pint  of 
water.  Cook  by  steam  kettle  or  open  fire. 

Place  6  Ibs.  of  sugar,  6  Ibs.  of  corn  syrup  with  1  quart 
of  water  in  a  copper  kettle,  then  cook  to  220  degrees. 

While  the  batch  is  cooking  place  in  marshmallow  beater 
2  Ibs.  of  special  fondant,  with  the  dissolved  egg  albumen, 
and  beat  up  very  light.  Then  add  the  cooked  sugar  and 
corn  syrup  and  beat  up  very  light.  Then  add  1  ounce  of 
vanilla  flavor. 

Put  in  5-gallon  cans  and  it  is  ready  to  serve  at  the  foun- 
tain for  topping  hot  chocolate  or  sundaes. 

WHIPPED  CREAM  FOR  THE  FOUNTAIN 

Whipped  cream  has  always  been  the  leading  topping 
used  at  the  fountain  for  topping  hot  chocolate  or  sundaes. 

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Apell's  Up-to-Date  Candy  Teacher 

The  principal  secret  of  getting  a  good  whipped  cream 
is  by  having  the  right  kind  of  machine  for  whipping  the 
cream  and  by  having  the  cream  thoroughly  cold  before 
placing  the  cream  in  the  whipper  or  beating  machine.  Use 
only  sweet  cream  of  at  least  25  to  30  per  cent  for  serving 
to  the  high-class  trade.  This  percentage  of  cream  will 
stand  up,  as  it  never  pays  to  serve  a  whipped  cream  that  will 
not  stand  up  for  at  least  2  or  3  hours. 

The  most  reliable  method  for  chilling  the  cream  that  is 
to  be  used  for  whipping  is  to  place  1  pint  of  cream  in  crushed 
ice  and  let  stand  over  night,  or  for  3  hours  before  using, 
as  the  cream  should  be  about  35  degrees,  and  by  having  5 
to  8  bottles  of  cream  setting  in  crushed  ice  you  are  always 
in  position  to  keep  a  supply  of  whipped  cream  on  hand  for 
the  fountain. 


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Apell's  Up-to-Date  Candy  Teacher 


Fountain/lid 


Cream  Shipper.     Hobart  Mfg.  Co.,  Troy,  Ohio. 


Place  1  pint  of  cream  in  the  bowl  on  the  machine,  that 
is  cooled  to  about  35  degrees.  Then  start  the  machine 
going,  and  after  your  cream  is  whipped  up,  add  2  ounces  of 
powder  sugar  and  finish  beating  very  light.  Then  place  in 
the  glass  bowl  used  for  whipped  cream. 

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MARSHMALLOW  USED  FOR  TOPPING  SUNDAES 
OR  HOT  CHOCOLATE 

Instead  of  buying  your  marshmallow  used  for  topping, 
with  the  Hobart  cream  whipping  machine  you  are  in  posi- 
tion to  make  your  own  marshmallow  to  be  used  for  "topping 
sundaes  or  chocolate,  and  it  can  be  made  in  a  very  few 
minutes. 

To  turn  out  a  high  grade  marshmallow  for  topping,  all 
you  need  is  a  small  copper  kettle,  and  the  syrup  can  be 
cooked  in  the  kettle  on  a  gas  plate. 

To  make  a  first-class  topping,  use  egg  albumen  in  place 
of  whites  of  eggs,  as  the  egg  albumen  will  give  the  marsh- 
mallow  a  better  body,  and  will  keep  better. 

Soak  2  ounces  of  egg  albumen  in  7  ounces  of  cold  water 
over  night,  in  a  glass  jar.  Never  use  a  tin  container  for 
soaking  the  egg  albumen.  Now  place  1  Ib.  of  corn  syrup 
in  the  bowl  of  the  beater  with  the  dissolved  egg  albumen  and 
start  to  beat  on  second  speed,  then  be!at  this  corn  syrup  and 
egg  up  very  stiff  on  fast  speed.  Now,  while  this  corn  syrup 
is  beating,  cook  in  a  small  copper  kettle  2  Ibs.  of  granulated 
sugar,  1  Ib.  of  corn  syrup,  with  1  pint  of  water.  Cook  to 
218  degrees  in  cold  weather  or  220  degrees  in  warm  weather 
by  cooking  gauge.  Then  place  the  machine  on  second 
speed  and  add  the  cooked  syrup  in  a  fine  stream.  Do  not 
stop  the  beater  while  adding  the  cooked  syrup.  Then  fin- 
ish beating  the*  batch  very  light  to  a  sponge,  then  add  one- 
half  ounce  of  vanilla  flavor.  Then  it  is  ready  to  be  used 
for  topping  sundaes  or  hot  chocolate. 


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Apell's  Up-to-Date  Candy  Teacher 

COOLING  THE  FOUNTAIN  BY  MECHANICAL 
REFRIGERATION 


Fountain  Cooled  by  Mechanical  Refrigeration. 
.  .  The  Bishop  6f  Babcock  Co.,  Cleveland,  O. 

Every  large  confectioner  in  the  country  today  is  equipped 
with  mechanical  refrigeration  for  cooling  the  soda  fountain. 
The  ice  cream  and  soda  water  industry  in  the  United  States 
has  been  developing  so  fast  in  the  last  year  that  up  to  the 
present  time  no  confectioner  who  caters  to  the  high-class 
trade  can  afford  to  be  without  mechanical  refrigeration  for 
cooling  the  fountain.  Mechanical  refrigeration,  when 
properly  installed  increases  your  output  at  the  fountain  as 
well  as  lowers  the  cost  of  production,  and  it  is  sanitary  and 
has  been  found  thoroughly  reliable  with  all  the  successful 
confectioners. 

The  trouble  and  annoyance  common  to  the  old  method 

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Apell's  Up-to-Date  Candy  Teacher 

of  cooling  the  soda  fountain  with  ice,  and  icing  up  every 
morning,  the  drip  and  dirt  from  the  melting  ice,  all  of  these 
disappear  when  you  have  installed  mechanical  refrigeration 
for  cooling  the  soda  fountain. 

The  following  equipment  used  for  cooling  the  soda  foun- 
tain is  the  compressor,  brine  tank  and  brine  pump.  This 
brine  pump  is  used  for  circulating  the  cold  brine  through 
the  coils  in  the  fountain,  and  the  brine  should  be  cooled 
down  to  about  12  degrees  F.  If  you  carry  a  lower  brine  in 
the  tank  you  will  freeze  all  the  pipes  in  the  fountain,  which 
will  have  to  be  thawed  out  so  that  they  do  not  burst. 


Showing  a  York  Refrigeration  System  for  Cooling  the 

Fountain. 


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Showing  a  12-foot  Fountain  Cooled  by  Mechanical 

Refrigeration. .    The  Bishop  &f  Babcock  Co., 

Cleveland,  Ohio. 

ICE  CREAM  SODA 

How  to  serve  ice  cream  in  a  glass  of  carbonated  water: 
When  an  ice  cream  soda  is  properly  served  the  syrup  and 
the  carbonated  water  should  be  thoroughly  mixed,  so  that 
the  customer  does  not  find  himself  drinking  plain  soda  at 
first  and  then  plain  syrup  at  last.  An  ice  cream  soda  must 
be  unified  in  such  a  way  that  the  ice  cream  is  left  in  a  lump, 
and  not  half  mixed  into  the  soda.  There  are  several  meth- 
ods used  in  dispensing  a  ,glass  of  ice  cream  soda  which  are 
good  and  practical.  One  method  is  by  using  a  10  or  12 
ounce  glass  and  into  it  draw  your  syrup.  Use  1  YT,  ounces  of 
syrup.  When  catering  to  the  high-class  trade  serve  2 
ounces  of  syrup.  Into  this  syrup  drop  your  portion  of  ice 
cream,  using  a  scoop  that  measures  20  portions  to  a  quart. 
This  is  the  usual  quantity.  After  dropping  the  portion  of 
ice  cream  into  the  glass  containing  the  syrup  take  your  soda 
spoon  and  press  the  ice  cream  to  one  side  of  the  glass,  so 
as  to  allow  the  syrup  to  come  into  view.  Doing  this  will 
properly  mix  the  drink.  Then  take  the  glass  in  the  left 
hand  and  with  the  right  hand  turn  on  the  carbonated  soda 

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water,  using  the  coarse  stream  first,  allowing  it  to  strike 
the  glass  at  a  point  just  above  and  on  one  side,  where  the 
syrup  is.  When  you  have  filled  about  half  the  space  in  this 
manner,  shut  off  the  coarse  stream  and  turn  on  the  fine,  al- 
lowing it  to  strike  on  the  other  side  of  the  glass,  just  behind 
the  cream.  By  doing  this  you  will  mix  the  syrup  and  soda 
water  thoroughly  without  cutting  up  the  ice  cream.  Then 
add  the  coarse  stream  to  nearly  fill  the  glass,  and  then  turn 
the  fine  stream  to  mix  and  fill.  By  following  this  method 
after  a  little  practice  you  will  be  able  to  mix  an  ice  cream 
soda  both  rapidly  and  well. 

CHOCOLATE  ICE  CREAM  SODA 

Place  in  a  ten-ounce  glass  2  ounces  of  chocolate  syrup, 
then  add  a  20-to-a-quart  disher  of  chocolate  ice  cream. 
Then  follow  instructions  for  ice  cream  soda. 

STRAWBERRY  ICE  CREAM  SODA 

Place  in  a  ten-ounce  glass  1  ounce  of  strawberry  syrup 
and  1  ounce  of  crushed  strawberries,  then  add  add  a  20-to- 
a  quart  disher  of  strawberry  ice  cream.  Then  follow  in- 
structions for  ice  cream  soda. 

VANILLA  ICE  CREAM  SODA 

Place  in  a  ten-ounce  glass  2  ounces  of  concentrated  vanilla 
syrup.  Then  add  a  16-to-a-quart  disher  of  vanilla  ice  cream, 
Then  follow  instructions  for  ice  cream  soda. 

MAPLE  ICE  CREAM  SODA 

Place  in  a  ten-ounce  glass  2  ounces  of  concentrated  maple 
syrup.  Then  add  a  16-to-a-quart  disher  of  maple  cream. 
Then  follow  instructions  for  ice  cream  soda. 

PINEAPPLE  ICE  CREAM  SODA 

Place  in  a  ten-ounce  glass  a  small  ladle  of  crushed  pine- 

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Apell's  Up-to-Date  Candy  Teacher 

apple  fruit,  about  \y2  ounces.  Then  add  a  20-to-a-quart 
disher  of  vanilla  ice  cream.  Then  follow  instructions  for 
ice  cream  soda. 

) 

CARAMEL  ICE  CREAM  SODA 

Place  in  a  ten-ounce  glass  2  ounces  of  caramel  syrup  and 
use  a  small  ladle  for  measuring  the  caramel  syrup,  as  the 
caramel  syrup  is  too  heavy  to  pump  from  the  syrup  contain- 
ers. Then  add  a  20-to-a-quart  disher  of  caramel  ice  cream. 

NECTAR  ICE  CREAM  SODA 

Place  in  a  ten-ounce  glass  2  ounces  of  nectar  syrup.  Then 
add  a  20-to-a-quart  disher  of  vanilla  ice  cream.  Then  fol- 
low instructions  for  ice  cream  soda. 

WATER  ICES  OR  SHERBETS 

Water  ices  are  made  by  adding  water  to  sugar  and  fruit 
juices  or  crushed  fruits  and  then  .frozen  the  same  as  for 
freezing  ice  cream.  Gelatine,  when  added  to  water  ices  will 
make  your  ices,  when  frozen,  have  a  light  and  smooth  body, 
also  a  finer  grain  to  the  frozen  sherbet.  Water  ices,  when 
frozen  too  fast,  will  be  coarse  when  it  comes  from  the  hard- 
ening room. 

In  freezing  with  the  brine  freezer,  have  the  brine  on  the 
freezer  from  12  to  14  degrees. 

Sherbets  are  made  by  adding  water,  milk  or  cream  with 
fruit,  and  can  be  made  with  and  without  the  whites  of  eggs. 
Gelatine,  when  added  to  sherbets,  will  make  the  sherbets 
have  a  finer  grain  and  be  light  and  smooth. 

STRAWBERRY  SHERBET 

5  quarts  of  crushed  strawberries  pressed  through  a  sieve, 
16  Ibs.  of  granulated  sugar,  24  Ibs.  of  water,  3^4  ounces  of 
gelatine,  1  quart  of  20  per  cent  cream. 

Soak  the  gelatine  in  1  quart  of  cold  water  for  30  minutes, 

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then  add  1  quart  of  hot  water  and  thoroughly  dissolve  the 
gelatine.  Then  add  the  crushed  strawberries  to  your  sugar 
and  mix  well,  then  add  the  water  and  mix  thoroughly,  then 
add  the  cream.  Then  strain  through  a  sieve  and  color  with 
carmine  color  a  light  red  color.  Then  freeze  in  brine  freezer 
with  the  temperature  of  the  brine  in  the  freezer  at  IT  de- 
grees. Then  place  in  hardening  room  to  get  hard,  then  serve 
in  sherbet  glasses  with  a  spoon  and  top  with  a  Maraschino 
cherry. 

PINEAPPLE  SHERBET 

5  quarts  of  grated  pineapple,  16  Ibs.  of  sugar,  2  gallons  of 
water,  1  gallon  of  4  per  cent  milk,  3  ounces  of  gelatine,  6 
eggs  (the  whites  only)  beaten  very  light,  5  lemons  (the  juice 
only),  yellow  color  a  light  shade. 

Soak  the  gelatine  in  1  quart  of  water  for  30  minutes,  then 
add  1  quart  of  hot  water  and  thoroughly  dissolve  the  gela- 
tine. Then  add  the  grated  pineapple  to  the  sugar  and  mix, 
then  add  the  eggs  and  water,  and  last  the  milk.  Then,  when 
the  sherbet  starts  to  freeze,  add  the  lemon  juice.  Then 
freeze  in  brine  freezer  with  the  temperature,  of  the  brine  at 
12  degrees.  Then  place  in  the  hardening  room  to  get  hard. 
Then  serve  in  a  sherbet  glass  with  a  spoon  and  top  with  a 
large  Maraschino  cherry. 

PEACH  SHERBET 

5  quarts  of  crushed  peach  pulp  pressed  through  a  sieve, 
16  Ibs.  of  sugar,  2  gallons  of  water,  1  gallon  of  4  per  cent 
milk,  3  ounces  of  gelatine,  4  lemons,  the  juice  only.  Orange 
and  yellow  color  mixed,  just  enough  to  make  a  peach  shade. 

Soak  the  gelatine  in  1  quart  of  water  for  30  minutes,  then 
add  1  quart  of  hot  water,  then  thoroughly  dissolve  the  gela- 
tine. Then  add  the  crushed  peach  pulp  with  the  sugar,  then 
add  the  lemon  juice  and  the  water  and  mink,  and  use  just 
enough  of  the  lemon  and  orange  color  to  make  the  sherbet 

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a  light  peach  shade.  Then  serve  in  a  sherbet  glass  with  a 
spoon  and  top  with  a  Maraschino  cherry.  In  topping  sher- 
bets with  Maraschino  cherries,  press  a  toothpick  through 
the  center  of  the  cherry,  then  press  the  cherry  and  tooth- 
pick in  the  sherbet.  That  will  keep  the  cherry  from  sliding 
from  the  top  of  the  sherbet,  which  will  make  it  look  very 
attractive. 

GRAPE  SHERBET 

5  quarts  of  grape  juice,  16  Ibs.  of  sugar,  2y2  gallons  of 
water,  3}4  ounces  of  gelatine,  4  lemons  (the  juice  only),  2 
oranges  (the  juice  only),  2  ounces  of  egg  albumen  dis- 
solved in  10  ounces  of  water  over  night,  8  ounces  of  powder 
sugar.  Lavender  color,  just  enough  to  give  the  sherbet  a 
light  violet  shade. 

In  using  egg  albumen  in  sherbets  in  place  of  egg  whites, 
soak  the  egg  albumen  in  water  over  night,  then  strain  and 
whip  up  with  powder  sugar. 

You  can  use  the  Hobart  cream  whipper  for  beating  the 
egg  albumen  used  in  sherbets. 

Soak  over  night  2  ounces  of  egg  albumen  in  10  ounces  of 
water.  Then,  next^  morning,  stir  the  egg  albumen  thor- 
oughly, then  strain.  Then  place  in  Hobart  cream  whipper 
and  add  8  ounces  of  powder  4  X  sugar  and  beat  up  very 
light,  then  add  to  your  sherbet  when  ready  to  freeze. 

You  will  find  by  using  egg  albumen  in  place  of  whites  of 
eggs  in  sherbets  and  when  beaten  up  by  machine,  that  all 
your  sherbets  will  have  a  better  body  than  when  made  by 
the  use  of  egg  whites. 

ORANGE  SHERBET        , 

2l/2  dozen  oranges,  5  lemons  (the  juice  only),  16  Ibs. 
of  sugar,  24  Ibs.  of  water,  2y2  ounces  of  egg  albumen  dis- 
solved in  14  ounces  of  water,  10  ounces  of  powder  4X 
sugar,  3  ounces  of  powder  gelatine.  Orange  color. 

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Apell's  Up-to-Date  Candy  Teacher 

Soak  the  egg  albumen  over  night,  then  strain  and  heat  up 
very  light  with  the  10  ounces  of  powder  sugar  in  beating 
machine.  Grate  1  dozen  oranges,  then  peel  the  rest  of  the 
oranges  and  grind  up  through  a  food  chopper.  Dissolve 
the  gelatine  in  1  quart  of  warm  water,  then  add  water  to  the 
sugar,  then  the  fruit,  then  the  beaten  egg  albumen  and  the 
orange  color.  Then  thoroughly  dissolve  the  sugar  and 
freeze. 

LEMON  SHERBET 

2y2  dozen  lemons,  16  Ibs  of  sugar,  24  Ibs  of  water,  2 
ounces  of  egg  albumen  dissolved  in  12  ounces  of  water,  3 
ounces  of  gelatine,  8  ounces  of  powder  sugar.  Yellow  color, 
enough  to  make  a  lemon  shade  color. 

Soak  the  egg  albumen  over  night,  then  strain  and  add  the 
powder  sugar  and  heat  in  machine  very  light.  Soak  the 
gelatine  in  1  quart  of  water  for  30  minutes,  then  add  1  quart 
of  hot  water  and  thoroughly  dissolve  the  gelatine.  Take  the 
balance  of  the  water  and  dissolve  the  sugar,  then  add  the 
dissolved  gelatine  and  the  grated  rinds  of  1  dozen  lemons, 
then  the  lemon  juice,  and  mix  thoroughly.  Then  add  the 
egg  albumen  that  has  been  beaten  up  very  light  with  the 
powder  sugar.  Then  color  the  mixture  a  light  lemon  shade, 
then  freeze  with  a  brine  on  the  freezer  at  12  degrees.  Serve 
in  a  sherbet  glass  with  a  spoon,  and  top  with  a  Maraschino 
cherry. 

CHERRY  SHERBET 

1  gallon  of  Maraschino  cherries  that  are  drained  from 
juice,  16  Ibs.  of  sugar,  24  Ibs.  of  water,  3l/2  ounces  of  gela- 
tine, 2  ounces  of  egg  albumen  soaked  over  night  in  10  ounces 
of  water,  4  lemons  (the  juice  only),  8  ounces  of  powder 
sugar. 

Grind  the  Maraschino  cherries  through  a  food  chopper, 
then  add  the  cherries  to  the  sugar.  Soak  the  gelatine  in  1 

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quart  of  water  for  30  minutes,  then  add  1  quart  of  hot 
water  and  thoroughly  dissolve  the  gelatine,  then  add  the  bal- 
ance of  the  water  to  the  sugar  and  cherries.  Beat  up  the 
egg  albumen  with  the  powder  sugar  very  light  in  the  ma- 
chine, then  add  to  mixture  and  mix  thoroughly,  then  add  the 
lemon  juice  and  freeze.  When  serving,  top  with  a  whole 
Maraschino  cherry. 

ICE  CREAM  SUNDAES 

The  ice  cream  sundae  is  recognized  as  one  of  the  most 
leading-  specialties  served  at  the  fountain,  and  will  continue 
to  be  recognized  as  a  leader  at  the  fountain  for  some  time  to 
come. 

In  serving  ice  cream  sundaes  a  small  glass  cup  is  used  for 
the  ordinary  ice  cream  sundae.  For  the  fancy  dish  use  the 
footed  glass  sundae  dishes,  which  can  be  purchased  at  any 
supply  house.  When  serving  a  sundae  always  serve  your 
dish  on  a  serving  tray  that  also  contains  a  glass  of  water 
and  a  small  silver  sundae  spoon.  When  serving  fancy  dishes 
where  bon  bons  or  wafers  are  served  with  the  sundae,  al- 
ways serve  them  on  a  small  dish.  In  regard  to  paper  nap- 
kins, they  can  be  placed  on  the  tables  or  served  on  your  tray 
with  the  ice  cream  sundae. 

STRAWBERRY  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  strawberry 
ice  cream.  Then,  over  your  ice  cream,  pour  a  ladle  full  of 
crushed  strawberries,  then  on  top  of  this  crushed  fruit  a 
spoonful  of  whipped  cream,  then  serve  with  2  small  wafers 

STRAWBERRY  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  vanilla 
ice  cream.  Then,  over  your  ice  cream,  pour  a  ladle  full  of 
crushed  strawberries  and  top  with  a  Maraschino  cherry. 

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RASPBERRY  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  vanilh  ice 
cream.  Then  over  the  ice  cream  pour  a  ladle  full  of  crushed 
raspberry  fruit,  then  top  with  a  spoonful  of  whipped  cream. 
Then  place  a  Maraschino  cherry  on  top. 

BANANA  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  vanilla  ice 
cream.  Then  pour  over  the  ice  cream  a  ladle  full  of  straw- 
berry concentrated  syrup,  then  decorate  with  a  few  slices  of 
banana,  then  top  with  a  Maraschino  cherry  and  serve  with 
two  wafers. 

BANANA  SPLIT  SUNDAE 

Serve  on  a  dish,  then  take  and  split  a  banana  in  half 
lengthwise,  then  place  over  your  banana  halves  a  small  pro- 
portion of  vanilla  ice  cream  and  a  small  proportion  of  straw- 
berry ice  cream.  Then  pour  over  the  ice  cream  a  spoonful 
of  banana  concentrated  syrup  and  top  with  a  Maraschino 
cherry. 

CHOCOLATE  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  caramel 
ice  cream.  Then  pour  over  the  vanilla  ice  cream  a  small 
ladle  full  of  chocolate  concentrated  syrup.  Then  top  with  a 
spoonful  of  whipped  cream. 

CARAMEL  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  caramel 
ice  cream.  Then  pour  over  the  ice  cream  a  ladle  full  of 
caramel  syrup.  Then  top  with  some  ground  roasted  al- 
monds. 

FRUIT  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  vanilla 

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ice  cream.  Then  pour  over  the  ice  cream  a  small  ladle  of 
crushed  strawberries  and  pineapple  fruit.  Then  top  with 
whipped  cream  and  a  Maraschino  cherry. 

NOUGAT  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  vanilla 
ice  crem.  Then  pour  over  the  ice  cream  a  small  ladle  of 
ground  Maraschino  cherries.  Then  top  with  chopped  or 
crushed  roasted  almonds  and  pineapple  pieces  or  grated 
pineapple. 

PINEAPPLE  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  vanilla 
ice  cream,  then  pour  over  the  ice  cream  a  ladle  full  of  grated 
pineapple.  Then  top  with  a  Maraschino  cherry. 

HALF  AND  HALF  SUNDAE 

Take  a  ten-to-a-quart  cone  of  vanilla  ice  cream  and  divide 
it  into  two  parts  by  cutting  it  with  a  knife.  Then  take  a  ten- 
to-a-quart  cone  of  strawberry  ice  cream  and  divide  it  into 
two  parts.  Then  take  one  part  ofthe  vanilla  ice  cream  and 
one  part  of  the  strawberry  ice  cream  and  place  the  two  sec- 
tions, together.  Then  pour  over  the  cone  of  ice  cream  a 
small  ladle  of  strawberry  concentrated  syrup.  Then  top 
with  a  Maraschino  cherry. 

MARSHMALLOW  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  vanilla  ice 
cream.  Over  this  pour  a  ladle  ful  of  strawberry  syrup. 
Then  top  with  a  ladle  full  of  marshmallow,  then  top  with  a 
Maraschino  cherry, 

CANTALOUPE  SUNDAE 

In  serving  cantaloupe  for  a  sundae  always  keep  your 
cantaloupe  chilled,  and  use  the  small  size  cantaloupe.  Then 

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cut  the  cantaloupe  in  two  parts.  Then  serve  a  half  canta- 
loupe and  use  a  ten  or  twelve-to-a-quart  cone  of  vanilla  ice 
cream  in  the  center  of  the  cantaloupe.  Then  pour  over  the 
ice  cream  a  small  ladl  eof  strawberry  syrup.  Always  serve 
the  cantaloupe  on  a  dish  and  serve  with  a  spoon. 

OPERA  SUNDAE 

On  a  sundae  dish  place  3  cones  of  20-to-a-quart  of  vanilla 
ice  cream.  Then  pour  on  each  cone  of  ice  cream  one  cone  of 
ice  cream  topped  with  crushed  strawberries,  one  cone  topped 
with  chocolate  syrup  and  the  other  cone  with  grated  pine- 
apple and  top  with  Maraschino  cherry  on  the  cone  with 
the  pineapple  fruit.  Serve  with  2  small  wafers. 

CUPID  DELIGHT  SUNDAE 

Serve  this  dish  on  a  fancy  dish  or  platter,  then  cut  two 
slices  of  brick  ice  cream  and  place  on  the  dish.  Then  over 
one  of  the  slices  pour  a  ladle  full  of  grated  pineapple  fruit 
and  over  the  other  slice  a  ladle  full  of  crushed  strawberry 
fruit.  Then  place  3  small  pineapple  cubes  on  the  pineapple 
slice  and  in  the  center  place  a  white  Maraschino  cherry.  On 
the  strawberry  slice  place  three  Maraschino  cherries  in  a 
circle.  Then  serve  with  2  small  wafers. 

PEACHES  AND  CREAM  SUNDAE 

In  a  sundae  glass  place  a  ten-to-a-quart  cone  of  vanilla 
ice  cream.  Then  pour  over  the  ice  cream  a  ladle  full  of 
crushed  peaches,  then  top  with  a  spoonful  of  whipped  cream 
and  top  with  a  white  Maraschino  cherry. 

CHERRY  SPECIAL  SUNDAE 

Place  in  a  sundae  glass  a  ten-to-a-quart  cone  of  vanilla 
ice  cream.  Then  pour  a  small  ladle  full  of  ground  Mara- 
schino cherries  on  top  of  the  ice  cream.  Then  top  with  a 
spoonful  of  whipped  cream  and  serve  with  a  spoon  and  two 
sugar  wafers. 

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ORIENTAL  SUNDAE 

Serve  in  a  sundae  glass.  Then  place  a  ten-toa-quart  of 
vanilla  ice  cream  in  the  glass.  Then  pour  a  ladle  full  of 
crushed  pineapple,  then  sprinkle  some  chopped  roasted  al- 
monds, then  top  with  a  large  Maraschino  cherry.  Serve  with 
two  sugar  wafers. 

EASTER  SUNDAE 

Serve  this  sundae  on  a  fancy  dish.  Then  place  your  ice 
cream  molded  in  an  egg  shape.  Then  place  a  ladle  full  of 
whipped  cream  around  the  egg-shaped  mold  of  ice  cream. 
Then  top  the  ice  cream  with  two  white  Maraschino  cherries. 
Then  serve  with  sugar  wafers. 

STRAWBERRY  SHORT  CAKE  SUNDAE 

Serve  on  a  fancy  dish  and  use  brick  ice  cream'  to  cut  the 
slices  of  cream  from.  Then  take  and  cut  two  slices  of 
vanilla  ice  cream,  then  have  some  fresh  strawberries  that 
you  have  had  in  a  seavy  syrup,  then  place  a  slice  of  vanilla 
ice  cream  on  the  dish,  then  take  a  ladle  full  of  crushed  straw- 
berries and  put  on  top  of  the  vanilla  ice  cream,  then  place  the 
other  slice  on  top  of  the  crushed  strawberries.  Then  dec- 
orate with  3  whole  strawberries  and  a  spoonful  of  whipped 
cream.  Then  serve  with  a  spoon  and  also  with  two  sugar 
wafers. 

RASPBERRY  DAINTY  SUNDAE 

Place  in  a  sundae  glass  a  ten-to-a-quart  cone  of  vanilla 
ice  cream.  Then  pour  over  the  vanilla  ice  cream  a  ladle  full 
of  crushed  red  raspberries,  then  a  spoonful  of  marshmallow 
topping  and  top  with  a  Maraschino  cherry.  Then  serve 
with  sugar  wafers. 

DEMALAY  SUNDAE 

Place  a  ten-to-a-quart  cone  of  vanilla  ice    cream    in    a 

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footed  sundae  glass,  then  pour  over  the  ice  cream  a  ladle  full 
of  crushed  strawberries,  then  sprinkle  some  chopped  walnuts 
over  the  strawberry  fruit,  then  top  with  a  spoonful  of 
whipped  cream  and  top  with  a  cherry.  Serve  with  a  spoon 
and  sugar  wafers. 

WALNUT  EXCELO  SUNDAE 

Place  in  a  sundae  glass  a  ten-to-a-quart  cone  of  vanilla 
ice  cream.  Then  pour  over  the  ice  cream  a  ladle  full  of 
maple  syrup.  Then  sprinkle  chopped  walnuts  over  the 
syrup,  then  top  with  a  walnut  half. 

ORANGE  MARMALADE  SUNDAE 

Place  a  ten-to-a-quart  cone  of  vanilla  ice  cream  in  a  sun- 
dae glass.  Then  pour  over  the  ice  cream  a  heavy  orange 
syrup  colored  a  blood  orange  color.  Then  decorate  with  3 
thin  slices  of  orange. 

MILK  CHOCOLATE  SUNDAE 

Place  a  ten-to-a-quart  cone  of  vanilla  ice  cream  in  a  sundae 
glass.  Then  pour  over  the  ice  cream  a  ladle  full  of  milk 
chocolate.  Then  sprinkle  chopped  roasted  almonds  on  top, 
then  serve  with  a  spoon  and  sugar  wafers. 

COLLEGE  GIRL  SUNDAE 

Serve  on  a  fancy  sundae  dish,  then  use  a  twenty-to-a-quart 
cone  of  vanilla  ice  cream  and  place  3  cones  on  the  dish,  then 
pour  over  the  3  cones  vanilla  ice  cream.  On  one  pour  a 
pineapple  syrup,  on  one  pour  strawberry  syrup  and  on  the 
other  pour  a  chocolate  syrup,  then  top  with  whipped. cream 
and  top  with  a  Maraschino  cherry.  Serve  with  a  spoon  and 
sugar  wafers. 

CONEY  ISLAND  SUNDAE 

Place  a  ten-to-a-quart  cone  of  vanilla  ice  cream  in  a  sundae 

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glass.  Then  pour  over  the  ice  cream  a  ladle  full  of  grated 
pineapple.  Then  decorate  with  3  pineapple  cubes  and  top 
with  a  Maraschino  cherry. 

MAPLE  NUT  SUNDAE 

Place  a  ten-to-a-quart  cone  of  maple  ice  cream  in  a  sundae 
glass.  Then  pour  over  the  cone  of  ice  cream  a  ladle  full  of 
maple  syrup,  then  sprinkle  some  chopped  walnuts  over  the 
syrup  and  top  with  a  blanched  almond.  Then  serve  with  a 
spoon  and  sugar  wafers. 

PISTACHIO  NUT  SUNDAE 

Place  a  ten-to-a-quart  cone  of  vanilla  ice  cream  in  a  sundae 
glass.  Then  pour  a  ladle  full  of  concentrated  vanilla  syrup 
over  the  ice  cream.  Then  sprinkle  with  some  chopped 
Pistachio  nuts  and  top  with  a  whole  nut.  Serve  with  a  spoon 
and  wafers. 

AFTERNOON  SUNDAE 

Place  a  ten-to-a-quart  cone  of  vanilla  ice  cream  in  a  sundae 
glass.  Then  pour  over  the  ice  cream  a  spoonful  of  crushed 
pineapple  on  one  side  of  the  cream.  Then  pour  over  a 
spoonful  of  crushed  strawberries  on  the  other  side  of  the 
cone  of  ice  cream.  Then  top  with  a  whole  Maraschino 
cherry. 

FIG  SUNDAE 

Place  t  ten-to-a-quart  cone  of  vanilla  ice  cream  in  a  sundae 
glass.  Then  pour  over  the  ice  cream  a  ladle  of  chopped 
figs  made  in  a  concentrated  syrup.  Then  top  with  a  Mara- 
schino cherry. 

CHOP  SUEY  SUNDAE 

Place  a  ten-to-a-quart  cone  of  vanilla  ice  cream  in  a  sundae 
glass.  Then  have  a  syrup  made  with  chopped  almonds, 

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walnuts,  dates,  figs  and  ground  Maraschino  cherries.  Then 
pour  a  ladle  full  of  this  shop  suey  mixture  over  the  ice 
cream.  Then  sprinkle  with  some  shredded  cocoanut  over 
the  top.  Then  serve  with  a  spoon  and  two  sugar  wafers. 

PARIS  SUNDAE 

Serve  on  a  fancy  dish  and-use  brick  ice  cream  that  is  made 
in  two  colors— vanilla  and  strawberry  flavors — then  cut 
from  the  brick  of  ice  cream  a  slice  that  will  run  about  ten 
to  the  quart,  then  place  the  slice  of  cream  on  the  dish.  Then 
top  with  four  small  Maraschino  cherries.  Then  serve  with 
a  spoon  and  two  sugar  wafers. 

CRYSTAL  SUNDAE  TOPPING 

8  ounces  of  gelatine,  5  Ibs.  of  granulated  sugar,  12  quarts 
of  water,  1^2  ounces  of  citric  acid. 

Soak  the  gelatine  in  2  quarts  of  water  for  15  minutes, 
then  add  the  balance,  or  10  quarts,  of  water,  which  must 
be  hot.  Then  stir  the  gelatine  until  dissolved,  then  add  the 
5  Ibs.  of  granulated  sugar  and  stir  until  the  sugar  is  dis- 
solved, then  add  the  citric  acid.  Now  then  take  and  divide 
the  batch  into  6  different  parts,  to  make  the  different  colors 
and  fruit  flavors.  Place  in  ice  box  to  cool. 

STRAWBERRY  CRYSTAL  TOPPING 

Color  in  a  vessel  one  part  of  the  crystal  topping  with  a 
carmine  red  color  and  add  crushed  strawberries  just  before 
the  crystal  topping  starts  to  set.  Then  it  is  ready  to  be  used 
for  topping. 

ORANGE  CRYSTL  TOPPING 

Color  in  a  vessel  one  part  of  the  crystal  topping  with  an 
orange  color,  then  take  and  grind  through  a  food  chopper  4 
seedless  oranges  and  add  the  ground  fruit  just  before  the 
crystal  topping  starts  to  set,  or  you  can  use  oranges  that  are 
peeled  and  cut  in  thin  slices,  which  makes  a  very  attractive 

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topping.     It  is  then  ready  to  be  used  for  topping  orange 
sundaes. 

CHOP  SUET  CRYSTAL  TOPPING 

Place  in  a  vessel  one  part  of  the  crystal  topping  and  just 
before  it  starts  to  set  add  chopped  walnuts,  ground  Mara- 
schino cherries,  grated  pineapple,  seedless  raisins  and  figs. 
It  is  then  ready  to  be  used  for  topping  sundaes.  When 
served  add  some  shredded  cocoanut  on  top  of  the  crystal 
topping. 

BANANA  CRYSTAL  TOPPING 

Color  in  a  vessel  one  part  of  the  crystal  topping  a  light 
pink  color;  then,  just  before  the  crystal  topping  sets,  add 
slices  of  bananas  and  flavor  with  banana  flavor.  When 
served  on  sundaes  top  the  banana  sundaes  with  a  Mara- 
schino cherry. 

FRUIT  SALAD  CRYSTAL  TOPPING 

Mix  in  your  crystal  topping,  just  before  it  sets,  grated 
pineapple,  chopped  oranges  that  are  peeled,  chopped  Mara- 
schino cherries  and  grapes.  Then  it  is  ready  to  be  used  for 
topping  sundaes.  When  served  on  sundaes  top  with 
whipped  cream  and  a  whole  cherry. 

CRYSTAL  NUT  TOPPING 

Mix  in  your  crystal  topping  chopped  filberts,  walnuts,  al- 
monds and  pecans.  Before  the  crystal  topping  starts  to  set 
color  the  crystal  topping  a  light  caramel  color  with  burnt 
sugar  color.  When  served  on  sundaes  top  with  whipped 
cream  and  a  half  walnut. 

PEACH  CRYSTAL  TOPPING 

Mix  in  the  crystal  topping  canned  peaches  that  are 
chopped  up  into  small  pieces,  and  color  the  crystal  topping  a 

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light  peach  color  by  using  a  yellow  and  orange  color  mixed. 
When  served  for  sundaes  top  with  whipped  cream  and  a 
Maraschino  cherry. 

CHOCOLATE  CRYSTAL  TOPPING 

Mix  cocoa  powder  in  the  crystal  topping  as  soon  as  you 
dissolve  the  sugar  in  the  gelatine,  then  stir  your  topping 
until  your  cocoa  is  thoroughly  dissolved.  When  cold  it  is 
ready  to  be  used  for  topping  sundaes.  When  served  for 
sundaes  top  with  whipped  .cream. 

NOUGAT  SRYSTAL  TOPPING 

Color  the  crystal  topping  a  light  caramel  color  and  flavor 
with  vanilla  flavor.  Then  add  chopped  pecans  and  walnuts 
just  before  the  crystal  topping  starts  to  set.  Then  it  is 
ready  to  be  used  for  topping  sundaes.  When  served  for 
sundaes  top  the  sundae  with  a  whole  Maraschino  cherry. 

MILK  SHAKE  DRINKS 
Made  by  the  use  of  the  up-to-date  mixer. 


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Electric  Mixer  used  for  Mixing  Milk  or  Egg  Drinks. 
H.  B.  Gibson,  Inc.,  New  York,  N.  Y. 

The  milk  shake  is  recognized  today  as  one  of  the  leading 
drinks  served  at  the  fountain  and  has  increased  wonder- 
fully in  the  past  year.  In  preparing  the  milk  or  egg  drinks 
you  should  have  the  up-to-date  electric  mixer  for  mixing  the 
drink  thoroughly,  as  by  mixing  by  hand  you  cannot  produce 
a  satisfactory  mixed  drink,  where  if  you  have  installed  the 
electric  mixer  on  your  fountain  you  can  produce  a  drink  that 
is  thoroughly  mixed  which  will  be  smooth  and  have  a  creamy 
consistency  when  finished. 

Milk  shakes  are  prepared  by  the  use  of  sweet  milk  and 
the  different  flavors.  Syrups  that  contain  a  great  percent  of 


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acid  should  not  be  used  in  preparing  a  milk  shake,  as  the  acid 
has  a  tendency  to  curdle  the  milk.  Use  vanilla,  chocolate 
and  maple;  use  lj^  to  2  ounces  of  flavor  to  a  10  or  12  ounce 
glass.  In  preparing  a  milk  shake  do  not  use  shaved  ice  in 
the  glass;  use  vanilla  ice  cream,  a  small  ladle  to  each  milk 
shake,  whether  it  is  made  for  a  plain  milk  shake  or  malted 
milk  shake  or  egg  shake  drink,  as  the  ice  cream  will  give 
the  drink  a  delicious  creamy  flavor  as  well  as  cool  the  drink. 

In  .preparing  an  egg  milk  shake  use  1  egg  only  to  every 
10  ounce  glass.  Egg  malted  milk  shake,  use  in  preparing  1 
egg,  \y2  teaspoonfuls  of  malted  milk,  1  ounce  vanilla  syrup, 
small  ladle  of  ice  cream  and  sweet  milk.  Then  mix  in 
electric  mixer. 

Chocolate  milk  shake,  2  ounces  chocolate  syrup,  1  egg, 
small  ladle  of  ice  cream  and  sweet  milk.  Then  mix  by  elec- 
tric mixer. 

In  serving  milk  shakes  with  malted  milk  or  eggs,  they  can 
be  topped  off  with  whipped  cream  and  powder  cinnamon, 
or  nutmeg,  and  serve  with  straws  and  2  small  crackers  on 
a  dish. 

LEMONADE  DRINKS 

Lemonade,  when  made  into  a  plain  or  fancy  drink,  is 
always  in  demand  at  the  fountain  during  the  hot  weather 
months  of  the  year,  and  the  confectioner  who  builds  up  a 
reputation  for  turning  out  a  good  lemonade,  plain  or  fancy, 
has  thereby  established  his  fountain  trade.  For  when  once 
tried,  his  lemonade  is  favorably  remembered. 


PLAIN  LEMONADE 

To  make  at  fountain,  place  1  tablespoonful  of  powder 
sugar  in  a  10  or  12  ounce  glass;  then  cut  a  large  lemon  in 
two  parts,  then  squeeze  the  juice  of  the  lemon  into  the  glass 
with  an  electric  lemon  squeezer.  Then  add  some  shaved 

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ice  and  fill  the  glass  with  cold  water.     Shake  thoroughly, 
pour  from  shaker  into  glass,  then  serve  with  straws. 

•     FANCY  LEMONADE  DRINKS 

To  make  at  the  fountain,  place  1  tablespoonful  of  powder 
sugar  in  a  10-ounce  glass,  then  cut  the  leman  in  two  parts 
and  squeeze  the  juice  of  one  large  lemon  into  the  glass,  then 
add  some  shaved  ice  and  fill  the  glass  with  cold  water.  Then 
add  a  little  grape  juice,  then  decorate  with  one  slice  of  or- 
ange and  one  whole ,  Maraschino  cherry,  then  serve  with 
straws. 

CHERRY  LEMONADE 

Place  1  tablespoonful  of  powder  sugar  in  a  10-ounce 
glass.  Then  squeeze  the  juice  of  one  large  lemon  into  the 
glass,  then  add  some  shaved  ice  and  fill  the  glass  with  cold 
water.  Then  add  one-half  ounce  of  cherry  juice,  one  slice 
of  orange  and  top  with  a  whole  Maraschino  cherry.  Serve 
with  straws. 

STRAWBERRY  LEMONADE 

Place  1  tablespoonful  of  powder  sugar  in  a  10-ounce 
glass,  then  squeeze  the  juice  of  one  large  lemon  into  the 
glass,  then  add  some  shaved  ice  and  fill  the  glass  with  cold 
water.  Then  pour  one-half  ounce  of  strawberry  concen- 
trated syrup  down  the  sides  of  the  glass  after  the  lemonade 
has  been  thoroughly  shaken,  and  do  not  mix  the  drink  after 
the  strawberry  syrup  is  added  in  the  glass.  Then  decorate 
with  a  slice  of  orange.  Then  serve  with  straws. 

PARFAITS 

Parfaits,  when  served  at  the  fountain,  make  a  very  popu- 
lar dish,  and  when  served  with  different  kinds  of  fruits  it  af- 
fords an  opportunity  of  introducing  a  new  and  up-to-date 
line  of  specialties  served  at  the  fountain. 

Parfaits  are  made  by  preparing  whipped  cream,  sugar, 

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eggs,  flavors,  gelatine  and  fruits  and  nuts  of  all  kinds,  and 
then  frozen.  Parfaits,  when  served  at  the  fountain  can  be 
made  by  using  the  ordinary  vanilla  ice  cream  for  the  base, 
then  whipped  cream  added  and  mixed.  Then,  whtn  placed 
in  the  parfait  glass,  use  a  layer  of  ice  cream,  then  a  layer 
of  crushed  fruits,  and  then  ice  cream  on  top  of  the  layer  of 
crushed  fruits. 

The  parfait  should  be  served  in  a  tall,  narrow  glass, 
which  can  be  purchased  at  any  confectioners'  supply  house. 

VANILLA  PARFAIT 

2  gallons  of  whipping  cream  (30  per  cent),  1  gallon  of 
20  per  cent  cream,  1  gallon  of  4  per  cent  milk,  2  dozen  eggs 
3  ounces  of  gelatine  dissolved  in  1  pint  of  water,  4  ounces  of 
vanilla  flavor,  7  Ibs.  of  sugar. 

Place  the  sugar  and  the  milk  In  a  copper  kettle  tnd  eggs 
and  cook  on  the  fire  until  the  mixture  will  coat  the  paddle, 
but  do  not  let  the  mixture  come  to  a  boil.  Then  take  from 
the  fire  and  add  the  cream  and  mix  thoroughly,  then  add  the 
dissolved  gelatine,  then  put  in  cold  room  to  cool  to  40  de- 
grees. Then  whip  up  the  whipping  cream  very  stiff,  then 
stir  in  the  whipping  cream  to  the  cooled  mixture  and  the 
vanilla  flavor  and  then  freeze. 

STRAWBERRY  PARFAIT 

Strawberry  parfait  served  at  the  fountain. 

Place  a  layer  of  vanilla  ice  cream  in  a  parfait  glass,  then 
a  ladle  full  of  crushed  strawberries,  then  a  layer  of  vanilla 
ice  cream  to  fill  the  glass;  then  top  with  whipped  cream  and 
a  whole  strawberry. 

CHOCOLATE  PARFAIT 

Place  a  layer  of  vanilla  ice  cream  in  a  parfait  glass,  then 
then  add  a  layer  of  chocolate  ice  cream,  then  a  layer  of 
vanilla  ice  cream  then  a  ladle  of  chocolate  syrup,  then  over 

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the  syrup  add  enough  vanilla  ice  cream  to  fill  the  glass.    Top         \ 
with  whipped  cream. 

BANANA  PARFAIT 

Place  a  layer  of  vanilla  ice  cream  in  a  parfait  glass,  then 
add  a  ladle  full  of  banana  syrup  and  a  few  slices  of  banana, 
then  add  a  layer  of  vanilla  ice  cream  to  fill  the  glass,  then 
top  with  whipped  cream. 

WALNUT  PARFAIT 

Place  a  layer  of  caramel  ice  cream  in  a  patfait  glass,  then 
add  a  ladle  full  of  caramel  syrup  with  chopped  walnuts  in  the 
syrup.  Then  add  vanilla  ice  cream  to  fill  the  glass  and  top 
with  chopped  walnuts. 

MAPLE  PARFAIT 

Place  a  layer  of  maple  ice  cream  in  a  parfait  glass,  then 
add  a  ladle  of  concentrated  maple  syrup,  then  a  layer  of  va- 
nilla ice  cream  and  top  with  a  ladle  of  maple  syrup  and 
whipped  cream. 

PINEAPPLE  PARFAIT 

Place  a  layer  of  vanilla  ice  cream  in  the  parfait  glass,  then 
add  a  ladle  of  grated  pineapple,  then  add  a  layer  of  vanilla 
ice  cream,  then  top  with  pineapple  cube. 

PEACH  PARFAIT 

Place  a  layer  of  vanilla  ice  cream  in  the  par£ait  glass, 
then  add  a  ladle  full  of  crushed  peaches,  then  a  layer  of 
vanilla  ice  cream  to  fill  the  glass,  then  top  with  whipped 
cream. 

FRUIT  SALAD  PARFAIT 

Place  a  layer  of  vanilla  ice  cream  in  a  parfait,  glass,  then 
add  a  ladle  of  fruit  salad  made  of  chopped  Maraschino  cher- 

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ries,  crushed  strawberries  and  grated  pineapple.     Then  add 
a  layer  of  vanilla  ice  cream  on  the  fruit  salad,  then  top 
•with  a  whole  cherry. 

MARSHMALLOW  PARFAIT 

Place  a  layer  of  chocolate  ice  cream  in  the  parfait  glass, 
then  add  a  ladle  full  of  marshmallow  topping,  then  a  layer 
of  vanilla  ice  cream  to  fill  the  glass,  and  top  with  whipped 
cream. 

PHOSPHATES 

Phosphates  are  one  of  the  popular  drinks  served  at  the 
fountain,  and  are  made  by  adding  a  citric  acid  solution  to 
the  different  flavors,  and  served  with  cracked  ice  and  car- 
bonated water  mixed  in  a  10-ounce  glass. 

The  following  flavors  are  used  in  preparing  the  different 
phosphate  drinks :  Orange  and  strawberry,  lemon  and 
cherry,  pineapple  and  orange,  raspberry  and  lemon,  grape 
and  orange,  lime  and  orange.  In  preparting  the  different  fla- 
vors use  1  ounce  of  each  syrup  flavor  to  a  10-ounce  glass. 
They  can  be  topped  with  lemon  or  orange  slices,  and  to  each 
10-ounce  glass  use  two  to  three  dashes  of  citric  acid  solution. 

EGG  PHOSPHATES 

Egg  phosphates  are  prepared  by  using  1  ounce  of  the  dif- 
fenent  flavors,  as  lemon  or  orange,  pineapple  and  cherry, 
with  three  dashes  of  citric  acid  solution,  some  shaved  ice, 
and  one  egg;  then  it  is  shaken  thoroughly,  then  fill  the  glass 
with  carbonated  water  with  coarse  and  fine  stream  to  finish 
the  drink?  Egg  phosphates  should  always  be  topped  with 
nutmeg  or  powder  cinnamon  after  the  drink  is  finished. 

RETAIL  SPECIALTIES 

The  retail  confectioner  will  find  in  this  Up-to-Date 
Candy  Teacher  the  very  latest  methods  used  in  the  manu- 
facture of  the  different  retail  specialties,  such  as  counter 
goods  of  all  kinds. 

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For  turning  out  a  complete  line  of  retail  specialties  the 
retail  confectioner  should  have  the  following  equipment 
in  his  workshop.  Steam  boiler  for  cooking  and  heating: 
Size  of  boiler  24x7x2^.  Type  SVT.  A  steam  jacket 
stirring  kettle,  2  chocolate  melting  kettles,  2  gas  blast  fur- 
naces, 1  Dayton  ball  cream  beater,  3  copper  kettles,  1  10-lb. 
copper  kettle,  1  20-lb  copper  kettle,  1  25-lb.  copper  kettle. 
These  kettles  are  used  for  cooking  on  the  open  fire  on  the 
gas  blast  furnaces.  One  cold  water  slab  and  2  marble 
slabs,  1  spinning  table  with  a  batch  heater,  1  pulling  hook, 
1  caramel  cutting  machine,  1  nougat  cutting  machine,  1  beat- 
ing machine,  1  bon  bon  table  for  dipping  bon  bons,  1  plat- 
form scale,  1  scoop  scale,  2  adjustable  cutters,  1  rolling  pin, 

1  chip  cutter,  2  5-spout  runners,  2  funnel  droppers,  1  large 
butcher  knife,   1    French  knife,    1   cooking  gauge,    1   syrup 
gauge,  200  starch  trays  filled  with  corn  starch,  1  starch  bin, 

2  sieves,  2  bench  brushes,  1  bench  table  12  feet  long  for 
placing  starch  trays  on  while  running  centers  in  the  starch, 
and  molds  of  all  kinds  for  starch  printing. 


Showing  Retail  Work  Shop. 
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Apell's  Up-to-Date  Candy  Teacher 

For  dipping  chocolates  you  should  have  the  following 
equipment:  Chocolate  melting  kettles,  enrober  chocolate 
dipping  machine,  1  electric  chocolate  dipping  table  with 
4  to  6  electric  chocolate  heaters,  1  chocolate  packing  table, 
2  tray  racks,  1  marble  slab  for  each  chocolate  dipper,  choco- 
late dipping  trays  and  chocolate  dipping  paper  and  mechan- 
ical refrigeration  for  cooling  the  chocolate  room  during  the 
warm  weather  months.  A  York  2-ton  compressor  will  take 
care  of  a  chocolate  room  20x25x9  foot  ceiling  when  in- 
stalled by  direct  expansion. 

FONDANT  CREAM  COOKED    ON    THE    OPEN 
FIRE  IN  A  25-LB.  COPPER  KETTLE 

FONDANT    CREAM    FOR    NO.     1    CHOCOLATE 

CENTERS 

Place  in  a  copper  kettle  and  cook  on  the  fire  40  Ibs.  of 
granulated  sugar,  12  Ibs.  of  corn  syrup,  \l/2  gallons  of 
water.  Cook  to  238  degrees. 

When  your  batch  of  syrup  is  cooked  to  238  degrees,  pour 
your  syrup  on  the  Dayton1  ball  cream  beater  and  sprinkle 
the  cooling  table  with  2  cups  of  cold  water  before  you  pour 
the  batch  out  on  the  beater,  and  as  soon  as  the  syrup  stops 
bubbling  sprinkle  the  top  of  the  syrup  with  2  cups  of  cold 
water.  That  will  keep  the  syrup  from  having  a  sugar  crust 
on  top,  otherwise  the  cream  fondant  would  be  grainy  when 
creamed  to  a  fondant.  Then  turn  the  cold  water  on  the 
beater.  Now,  when  your  batch  of  syrup  is  cool  enough  to 
hold  an  impression  when  made  into  the  syrup,  your  syrup  is 
ready  to  be  creamed  to  a  fondant.  When  you  start  to  cream 
your  batch  to  a  fondant  always  turn  off  the  cold  water  from 
the  cooling  table  on  the  machine.  When  your  batch  is 
creamed  to  a  fondant  on  the  beater,  then  take  it  from  the 
machine  and  put  it  into  your  cream  tubs  and  place  a  cover 
over  the  cream  tubs  so  that  the  fondant  will  not  form  a  hard 
crust  on  top ;  then  it  is  ready  to  be  used  in  the  manufacture 
of  chocolate  cream  centers. 

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Apell's  Up-to-Date  Candy  Teacher 


Dayton  Ball  Cream  Beater.  Dayton  Ball  Cream  Beater  Co., 

Dayton,  Ohio. 


MAPLE  FONDANT  CREAM  FOR  NO.  1 
CHOCOLATES 

Place  in  copper  kettle  and  cook  on  open  fire  30  Ibs.  of 
granulated  sugar,  10  Ibs.  of  maple  sugar,  12  Ibs.  of  corn 
syrup,  2  gallons  of  water.  Cook  to  238  degrees. 

Place  the  maple  sugar  and  the  water  in  the  kettle  and 
thoroughly  dissolve  the  maple  sugar,  then  add  the  granu- 
lated sugar  and  then  the  corn  syrup,  then  cook  to  238  de- 
grees. Then  finish  on  the  ball  cream  beater  the  same  as 
for  plain  fondant. 

GLAZE  BON  BON  CREAM  FONDANT 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  40  Ibs. 
of  cane  sugar,  1  2-3  ounces  of  acetic  acid  No.  8,  7  quarts 
of  water.  Cook  to  243  degrees. 

Pour  out  on  ball  cream  beater  that  is  sprinkled  with  2 
cups  of  cold  water  and  sprinkle  the  top  of  the  syrup  with 
14  ounces  of  gelatine  solution. 

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Apell's  Up-to-Date  Candy  Teacher 

Gelatine  solution,  made  for  sprinkling  the  top  of  the 
syrup  for  glaze  cream  fondant: 

Dissolve  2  ounces  of  gelatine  in  14  ounces  of  water  by 
heating  the  water  lukewarm,  after  the  gelatine  is  added  to 
the  water. 

Dissolve  the  gelatin^  solution  always  before  you  start  to 
cook  your  batch  of  glaze  fondant  so  that  the  gelatine  solu- 
tion is  cool  when  it  is  used  for  sprinkling  the  top  of  the 
syrup. 

For  bon  bon  glaze  cream  do  not  let  the  syrup  get  too  cold 
on  the  beater  before  you  start  to  cream  the  batch  to  a  fon- 
dant. Glaze  dipping  cream  should  never  be  made  up  for 
stock.  Make  only  the  amount  that  will  be  used  for  the  day's 
dipping.  Glaze  cream  when  left  standing  for  any  length  of 
time  in  the  cream  tubs  will  not  produce  a  fine  gloss  on  the 
dipped  goods. 

GLAZE  DIPPING  CREAM  MADE  WITH  GUM 

ARABIC 

Soak  over  night  \l/2  ounces  of  gum  arabic  in  6  ounces  of 
water.  Place  in  a  copper  kettle  and  cook  on  the  open  fire 
40  Ibs.  of  cane  sugar,  \l/2  ounces  of  acetic  acid,  No.  8  only; 
7  quarts  of  water. 

-  Cook  to  240  degrees,  then  add  the  dissolved  gum  arabic 
solution  and  finish  cooking  the  batch  to  243  degrees.  Then 
pour  out  on  ball  cream  beater  that  is  sprinkled  with  two 
cups  of  cold  water,  and  sprinkle  the  top  of  the  syrup  with  the 
gelatine  solution,  2  ounces  of  gelatine  to  14  ounces  of  water 
disolved. 

SPECIAL  EGG  FONDANT 

To  be  used  in  the  manufacture  of  all  chocolate  cream 
centers. 


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Apell's  Up-to-Date  Candy  Teacher 


Read's  Three  Speed  Beater.     Read's  Machinery  Co., 

York.  Pa. 

Soak  over  night  in  a  glass  jar  7  ounces  of  egg  albumen 
in  1  pint  of  cold  water.  Then  pour  into  your  beating  ma- 
chine and  add  10  Ibs.  of  corn  syrup  and  beat  up  very  stiff. 
Now  place  in  a  copper  kettle  and  cook  on  the  open  fire  10 
Ibs.  of  granulated  sugar,  2  Ibs.  of  corn  syrup,  3  pints  of 
water. 

Cook  to  242  degrees  for  cold  weather  or  245  degrees 
for  warm  weather.  Pour  this  cooked  syrup  into  the  beaten 
egg  albumen  and  corn  syrup  and  beat  very  light,  then  add 
38  Ibs.  of  raw  corn  syrup  and  beat  thoroughly  on  slow  speed 
on  the  machine  for  15  minutes,  then  add  1  ounce  of  car- 

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Apell's  Up-to-Date  Candy  Teacher 

bonate  of  soda  and  thoroughly  mix  through  the  batch.  Then 
it  is  ready  to  be  used  in  the  manufacture  of  chocolate 
cream  centers. 

This  special  fondant  should  be  made  up  for  stock  and 
should  be  put  in  small  barrel  or  jar.  This  special  fondant 
will  keep  when  made  up  for  stock,  as  I  have  kept  it  for 
over  3  months. 

Special  fondant  will  keep  your  chocolate  centers  soft  and 
will  keep  your  chocolate  creams  from  leaking  after  they  are 
dipped  in  chocolate  coating. 

In  using  special  fondant  in  chocolate  cream  centers,  use 
50  Ibs  of  special  fondant  to  100  Ibs.  of  No.  1  fondant  cream. 
This  proportion  will  make  a  soft,  creamy  chocolate  center. 

Special  egg  fondant  should  only  be  added  after  the  cream 
fondant  is  heated  and  melted  so  that  it  is  thin  enough  to  cast. 
Then  the  special  egg  fondant  should  be  added  and  thor- 
oughly mixed  and  heated  so  that  the  cream  can  be  casted  by 
machine  or  by  hand  runner. 

NO.  1  CHOCOLATE  CREAM  CENTERS  FOR 
PACKAGE  GOODS 

VANILLA  CREAM  CENTER 

25  Ibs.  of  No.  1  fondant  cream,  12  Ibs.  of  special  fondant, 
3  ounces  of  vanilla  flavor. 

Place  the  25  Ibs.  of  No.  1  fondant  cream  in  a  copper  ket- 
tle and  place  on  the  gas  furnace,  then  melt  the  cream  thin 
enough  to  cast,  then  add  the  12  Ibs.  of  special  egg  fondant 
and  mix  thoroughly  with  a  paddle,  then  add  the  3  ounces  of 
vanilla  flavor  and  only  heat  the  cream  hot  enough  so  that  it 
can  be  casted  by  machine  or  5  spout  runner.  Cast  in  a  round 
shaped  mold  and  let  stand  in  starch  over  night;  then,  next 
morning,  take  out  of  starch  and  brush  the  starch  from  the 
centers,  then  dip  in  vanilla  coating  or  milk  coating.  For  ex- 
tra soft  center  add  one-half  pint  of  water  when  melting 
cream. 

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Apell's  Up-to-Date  Candy  Teacher 

STRAWBERRY  CREAM  CENTER 

Place  25  Ibs.  of  No.  1  cream  fondant  in  a  copper  kettle 
and  place  on  the  fire;  then  melt  the  cream  fondant  thin 
enough  to  cast,  then  add  12  Ibs.  of  special  fondant  and  mix 
thoroughly  and  use.  very  little  heat  in  melting  the  cream; 
then  add  2  Ibs.  of  crushed  strawberries  that  have  been 
cooked  down  to  a  jam,  then  add  1  ounce  of  citric  acid  dis- 
solved in  2  ounces  of  water,  then  color  the  batch  a  light 
pink  color.  Then  cast  in  starch  and  let  stand  over  night. 
Then,  next  day,  dip  in  chocolate. 

For  extra  soft  strawberry  center  use  12  Ibs.  of  special 
egg  fondant. 

PINEAPPLE  CREAM  CENTER 

Place  25  Ibs.  of  cream  fondant  in  a  copper  kettle  and  place 
on  the  fire,  then  melt  the  cream  thin  enough  to  cast.  Then 
add  12  Ibs  of  special  fondant  and  mix  thoroughly  and  use 
very  little  heat  in  melting  the  cream,  then  add  2  Ibs  of 
grated  pineapple  that  has  been  cooked  to  a  jam,  then  add 
1  ounce  of  citric  acid  dissolved  in  3  ounces  of  water.  Then 
color  the  batch  a  very  light  yellow  color.  Then  cast  in 
starch  and  let  stand  over  night.  Then  dip  in  chocolate. 

COCOANUT  CREAM  CENTER 

Place  25  Ibs.  of  cream  fondant  in  a  copper  kettle  and 
place  the  kettle  on  the  fire.  Then  melt  the  cream  thin 
enough  to  cast,  then  add  12  Ibs.  of  special  fondant  and  mix 
thoroughly  with  a  paddle  while  melting  the  cream,  and  use 
very  little  heat  while  melting  down  the  cream.  Then  add  2 
Ibs.  of  macaroon  cocoanut  and  3  ounces  of  vanilla  flavor, 
then  add  one-half  pint  of  water,  then  cast  in  starch  and  let 

stand  over  night;  then,  next  day,  dip  in  chocolate  coating. 

• 

MAPLE  CREAM  CENTER,  PLAIN 

Place  2.5  Ibs.  of  maple  fondant  cream  in  a  copper  kettle 

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Apell's  Up-to-Date  Candy  Teacher 

and  then  place  the  kettle  on  the  fire.  Then  melt  the  maple 
cream  thin  enough  to  cast.  Then  add  12  Ibs.  of  special  fon- 
dant and  mix  thoroughly  while  melting  down  thin  enough  to 
cast.  Then  add  1  ounce  of  maple  flavor  and  color  with  burnt 
sugar  color  a  light  maple  color.  Then  cast  in  starch. 

MAPLE  NUT  CREAM  CENTER 
Make  the  batch  the  same  as  the  plain  maple  center,  then 
have  girls  drop  pecan  or  walnut  pieces  in  the  impressions  in 
the  starch.  Then  cast  the  maple  cream  fondant  on  the  nut 
meats  that  are  in  the  starch.  Then  let  stand  over  night, 
then  dip  in  chocolate  coating. 

CHOCOLATE  CREAM  CENTER 

Place  25  Ibs.  of  fondant  cream  in  a  copper  kettle,  and 
then  place  on  the  fire,  then  melt  the  cream  thin  enough  to 
cast,  then  add  12  Ibs.  of  special  fondant  and  mix  thoroubhly 
with  a  paddle  while  melting  down  the  cream,  then  add  2 
Ibs.  of  cocoa  powder  and  mix  thoroughly.  Then  add  1  pint 
of  water  and  2  ounces  of  vanilla  flavor.  Then  cast  in  starch 
and  let  stand  over  night.  Then  dip  in  chocolate. 

MINT  CREAM  CENTERS 

Place  25  Ibs.  of  fondant  cream  in  a  copper  kettle,  then 
place  on  the  fire,  then  melt  the  cream  thin  enough  to  cast, 
then  add  10  Ibs.  of  special  fondant  and  mix  thoroughly  with 
a  paddle,  while  melting  down  the  cream.  Then  add  one- 
half  ounce  of  oil  of  peppermint  flavor  for  a  mild  flavor,  or 
two-thirds  ounce  of  oil  of  peppermint  for  a  strong  flavor. 
Then  add  one-half  pint  of  water,  then  mix  thoroughly  and 
cast  in  starch.  Let  stand  over  night,  then  dip  in  chocolate. 

CARMINT  CREAM  CENTER,  CARAMEL  AND 

CREAM  CENTER 
Caramel  Part :    Cook  in  a  copper  kettle  on  the  open  fire 

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Apell's  Up-to-Date  Candy  Teacher 

15  Ibs.  of  corn  syrup,  10  Ibs.  of  sugar,  one-half  Ib.  of  Nuco 
butter,  1  quart  of  water.  Cook  to  260  degrees,  then  add 
slowly  6  Ibs.  of  condensed  milk  and  stir  the  batch  continu- 
ously while  adding  the  condensed  milk  and  cook  the  batch 
to  a  stiff  ball  when  tried  in  cold  water,  or  245  degrees,  then 
add  2  ounces  of  vanilla  flavor.  Then  cast  in  starch  impres- 
sion only  half  full. 

Cream  Part:  Place  25  Ibs.  of  fondant  cream  in  copper 
kettle,  then  place  on  the  fire,  then  melt  the  cream  fondant 
thin  enough  to  cast,  then  add  10  Ibs.  of  special  fondant  and 
mix  thoroughly  with  a  paddle  while  melting  down  the  cream, 
then  add  one-half  ounce  of  oil  of  peppermint  flavor  and  one- 
half  pint  of  water  and  mix  thoroughly;  then  cast  on  top  of 
the  caramel  part.  Then  let  stand  in  starch  over  night.  Then 
dip  in  chocolate  coating. 

BUTTER  SCOTCH  CREAM  CENTER 

Butter  Scotch  Part:  Cook  in  copper  kettle  on  the  open 
fire  12  Ibs  of  corn  syrup,  9  Ibs.  of  sugar,  1  quart  of  water, 
one-half  pound  of  Nuco  butter.  Cook  to  260  degrees,  then 
add  4  Ibs.  of  condensed  milk  and  1  Ib.  of  creamery  butter; 
then  cook  the  batch  to  245  degrees  or  stiff  ball,  when  tried 
in  cold  water.  Stir  the  batch  continuously  when  you  add 
the  condensed  milk,  or  the  batch  will  scorch  on  the  bottom 
of  the  kettle.  Then  add  \l/2  ounces  of  salt,  then  cast  in 
starch  and  fill  the  impression  of  the  mould  only  one-third 
full. 

Cream  Part:  Place  in  a  copper  kettle  25  Ibs.  of  fondant 
cream,  then  place  on  the  fire,  and  melt  the  cream  thin  enough 
to  cast,  then  add  10  Ibs.  of  special  fondant  and  mix  thor- 
oughly with  a  paddle,  then  add  one-half  pint  of  water  and 
2  ounces  of  vanilla  and  5  drops  of  lemon.  Mix  thoroughly, 
then  cast  on  top  of  the  butterscotch  and  let  stand  in  starch 
over  night,  then  dip  in  chocolate. 

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Apell's  Up-to-Date  Candy  Teacher 

CHOCOLATE  CREAM  PUDDING 

Place  20  Ibs.  of  fondant  cream  in  a  copper  kettle,  then 
place  on  the  fire,  then  melt  the  fondant  cream  thin  enough 
to  cast.  Then  add  10  Ibs.  of  special  fondant  and  mix  thor- 
oughly. Then  add  2  Ibs.  of  dark  cocoa  powder,  then  add  3 
ounces  of  vanilla  flavor  and  cast  in  a  mold  the  shape  of  a 
bon  bon  cup  which  is  used  for  packing  chocolates  with.  Then 
let  stand  in  starch  over  night,  \then  dip  in  chocolate,  and  as 
soon  as  the  center  is  dipped  in  the  coating,  place  the  dipped 
chocolate  center  in  a  wax  paper  bon  bon  cup,  then  sprinkle 
the  top  of  the  chocolate  pudding  with  blanched  almonds 
chopped  up  fine,  or  you  can  give  the  almonds  a  very  light 
roast. 

CREAM  TINGLINGS 

Cream  Part:  Place  20  Ibs.  of  maple  fondant  cream  in  a 
copper  kettle  and  place  on  the  fire,  then  melt  the  cream  thin 
enough  to  cast,  then  add  1 1  Ibs.  of  special  fondant  cream 
and  mix  thoroughly,  then  add  1  ounce  of  maple  flavor  and 
cast  in  oblong  shap  mold,  then  let  stand  over  night,  then 
dip  in  vanilla  coating  that  is  made  up  with  20  Ibs.  chocolate 
coating  and  3  Ibs.  of  crushed  tingling. 

Tingling  made  for  using  in  the  coating  to  dip  with : 
Place  in  a  copper  kettle  12  Ibs.  of  sugar,  3  Ibs.  of  corn 
syrup,  3  pints  of  water.  Cook  to  300  degrees  in  cold 
weather  or  310  degrees  in  warm  weather.  Then  add  1  pint 
of  molasses  and  1  Ib.  of  butter  and  cook  to  300  degrees,  then 
pour  out  on  a  greased  slab ;  then,  when  cold  enough  to  han- 
dle, pull  well  on  the  hook,  then  twist  out  the  air  from  the 
batch  and  bar  the  batch  thoroughly;  then  spin  out  very  thin, 
like  spinning  out  chips.  Then,  when  colcf,  take  a  rolling  pin 
and  crush  up  very  fine.  Then  it  is  ready  to  be  mixed  with  the 
chocolate.  Do  not  mix  the  crushed  tingling  in  the  chocolate 

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ApMs  Up-to-Date  Candy  Teacher 

melting  kettle.     Mix  the  tingling  in  the  chocolate  tank  on 
the  dipping  table. 

CHOCOLATE  DIANA  CENTERS 

Made  with  half  chocolate  caramel  and  half  cream  fon- 
dant. 

Caramel  Part:  Place  in  copper  kettle  14  Ibs.  of  corn 
syrup,  9  Ibs.  of  sugar,  one-half  Ib.  of  Nuco  butter,  1  quart 
of  water.  Cook  to  260  degrees;  then  add  4  Ibs.  of  con- 
densed milk  and  cook  to  245  degrees,  or  a  stiff  ball  when 
tried  in  cold  water,  then  add  16  Ibs.  of  liquor  chocolate 
that  is  cut  up  fine  and  mix  thoroughly  in  on  the  fire, 
then  add  1  ounce  of  vanilla  flavor,  then  cast  in  starch  and 
fill  the  mold  only  one-third  full  of  chocolate  caramel. 

Cream  Part.  Place  25  Ibs.  of  fondant  cream  in  a  copper 
kettle.  Then  place  on  the  fire,  then  melt  the  cream  thin 
enough  to  cast,  then  add  1 1  Ibs.  of  special  fondant  cream 
and  mix  thoroughly,  then  add  2  ounces  of  vanilla  flavor,  and 
cast  on  top  of  the  chocolate  caramel,  then  let  stand  over 
night  in  starch,  then  take  out  and  dip  in  chocolate. 

PEANUT  BUTTER  DELIGHTS 

Place  4  Ibs.  of  peanut  butter  in  a  bon  bon  kettle  and  heat 
the  peanut  butter  warm,  then  add  2  ounces  of  salt  and  mix 
thoroughly.  Now  place  in  a  copper  kettle  and  cook  on  the 
open  fire  15  Ibs.  of  sugar,  3  Ibs.  of  corn  syrup,  2  quarts  of 
water.  Cook  to  310  degrees,  then  add  1  pint  of  molasses 
and  8  ounces  of  creamery  butter;  then  stir  the  batch  thor- 
oughly as  soon  as  you  add  the  molasses  and  butter.  Then 
pour  out  on  a  .greased  slab.  When  cool  enough  to  handle 
take  one-fourth  of  the  batch  for  a  clear  jacket,  then  pull  the 
rest  of  the  batch  well  on  the  pulling  hook.  Then  twist  out 
the  air  and  flatten  o'ut  on  the  spinning  board.  Then  place  the 
warm  peanut  butter  in  the  center  and  fold  up  the  jacket  and 
close  both  ends,  then  pull  out  about  4  feet  long,  then  fold 

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Apell's  Up-to-Date  Candy  Teacher 

up  and  continue  pulling  out  and  folding  up  until  you  have 
folded  the  batch  6  times;  then  take  the  clear  jacket  and  fold 
around  this  peanut  butter  honey-comb  batch,  then  spin  out 
the  size  of  a  lead  pencil  and  cut  in  sticks  2  inches  long,  then 
dip  in  chocolate  when  cold. 

CHOCOLATE  CUPID  CHIPS 

Grind  4  Ibs.  of  roasted  almonds  through  a  food  chopper. 
Place  in  a  copper  kettle  and  cook  on  the  open  fire  6  Ibs.  of 
sugar,  4  Ibs.  of  corn  syrup,  1  quart  of  water.  Cook  to  295 
degrees,  then  add  4  Ibs.  of  ground  almonds  and  mix  thor- 
oughly on  the  fire,  then  pour  out  on  a  greased  slab.  Then 
add  1  ounce  of  salt  and  fold  up  the  batch  about  3  times. 
Then  roll  one-third  of  the  batch  down  at  a  time  very  thin 
on  the  heating  board  on  the  spinning  table;  roll  down  to 
one-eighth  inch  thick,  then  cut  with  the  adjustable  cutters 
three-eighths  of  an  inch  wide  and  1  y^  inches  long.  When 
cold  dip  in  chocolate. 

MOLASSES  CHIPS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  15  Ibs. 
of  sugar,  5  Ibs.  of  corn  syrup,  one-half  .gallon  of  water. 
Cook  to  300  degrees  for  cold  weather  or  310  degrees  for 
warm  weather.  Then  add  1  pint  of  molasses  and  1  Ib.  of 
creamery  butter  and  cook  the  batch  to  300  degrees,  then 
pour  out  on  a  greased  slab,  then  add  2  ounces  of  salt,  then 
fold  the  batch  up  and  when  cool  enough  to  handle,  pull  well 
on  the  hook.  Then  twist  out  the  air  and  bar  the  batch  well 
on  the  spinning  board.  Then  spin  out  very  thin  and  cut 
with  a  chip  cutter  or  adjustable  cutter.  When  cold  dip  in 
chocolate. 

MOLASSES  HONEY-COMB  CHIPS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  15  Ibs. 
pf  sugar,  5  Ibs.  of  corn  syrup  and  one-half  gallon  of  water, 

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April's  Up-to-Date  Candy  Teacher 

Cook  to  290  degrees,  then  add  1  pint  of  molasses  and  finish 
cooking  the  batch  up  to  290  degrees,  as  the  molasses  will 
slack  the  batch  back.  Then  pour  out  on  a  greased  slab,  then 
fold  up  the  edges  as  soon  as  you  are  able  to  handle  the  batch. 
Then  pull  on  the  hook  and  twist  out  all  the  air  well.  Then 
take  the  batch  and  place  on  the  heating  board  and  bar  the 
batch  well.  Then  flatten  the  batch  out  and  place  a  2-inch 
pipe  about  2  feet  long  in  the  center  of  the  flat  batch,  then 
fold  the  batch  around  the  pipe  and  close  one  end  of  the  batch 
tight,  then  take  and  draw  the  pipe  out  and  take  a  small 
bicycle  pump  and  pump  some  air  in  the  hollow  batch.  Then 
close  the  end  of  the  batch  tight  and  pull  the  batch  out  about 
6  feet  long,  then  fold  the  two  ends  together,  then  pull  out 
again  about  6  feet,  then  fold  up  again  and  continue  pulling 
out  and  folding  up  from  6  to  8  times.  Then  spin  out  about 
one-eighth  inch  thick  and  cut  with  a  chip  cutter.  Then, 
when  cold,  dip  in  chocolate. 

CHOCOLATE  STRAWS 

Place  3^  Ibs.  of  liquor  chocolate  in  a  bon  bon  kettle  and 
heat  the  chocolate  warm. 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  15  Ibs. 
of  cane  sugar,  N3  Ibs.  of  crystal  fondant,  with  3  quarts  of 
water.  Cook  to  325  degrees.  Pour  out  on  a  greased  slab. 
When  cold  enough  to  handle,  pull  well  on  the  hook,  and 
twist  out  the  air;  then  bar  the  batch  good  on  the  spinning 
board,  then  flatten  the  batch  out  about  1  inch  thick,  then 
add  a  very  little  water  in  your  melted  chocolate  that  is  in 
the  bon  bon  kettle.  Add  just  enough  water  to  thicken  the 
chocolate.  Then  place  this  chocolate  in  the  center  of  the 
batch  and  fold  the  batch  around  the  chocolate  center.  Then 
close  both  ends  and  spin  out  the  size  of  a  lead  pencil  and 
cut  in  sticks  about  1 Y^  inches  long.  When  cold  dip  in 
chocolate. 

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Apell's  Up-to-Date  Candy  Teacher 

MINT  CHIPS 

Place  1  Ib.  of  Nuco  butter  in  the  bon  bon  kettle  and  melt 
the  Nuco  butter ;  then  add  enough  powder  4  X  sugar  to 
make  a  stiff  paste.  Then  mix  thoroughly  with  a  paddle, 
then  flavor  with  one-fourth  ounce  of  oil  of  peppermint. 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  15  Ibs. 
of  cane  sugar,  2l/2  Ibs.  of  crystal  fondant,  with  3  quarts 
of  water.  Cook  to  325  degrees,  then  pour  out  on  a  greased 
slab,  and  when  cold  enough  to  handle  pull  well  on  the  hook. 
Then  twist  out  the  air  and  bar  the  batch  well  on  the  spinning 
board.  Then  flatten  the  pulled  batch  out  and  place  the  stiff 
paste  made  of  Nuco  butter  and  powder  sugar.  Place  the 
Nuco  butter  in  the  center  of  the  batch  and  fold  the  jacket 
around  the  center,  then  close  both  ends. Save  one-third  of  the 
batch  for  an  outside  jacket,  then  take  the  batch  with  the 
Nuco  butter  center  and  pull  out  about  6  feet;  then  fold  up 
about  6  to  8  times,  then  wrap  the  pulled  jacket  around  the 
batch  and  shape  the  batch  so  that  you  can  spin  the  batch  out 
in  very  thin  strips  three-eighths  inch  wide  and  one-eighth 
inch  thick  and  \l/2  inches  long.  Then,  when  cold,  dip  in 
chocolate. 

PEANUT  BUTTER  CROQUETTES 

Place  5  Ibs.  of  peanut  butter  in  the  bon  bon  kettle  and 
heat  the  peanut  butter  warm',  then  add  2  ounces  of  salt  and 
mix  thoroughly.  Place  in  a  copper  kettle  and  cook  on  the 
open  fire  15  Ibs.  of  sugar,  4  Ibs  of  corn  syrup,  with  3  quarts 
of  water.  Cook  to  310  degrees,  then  add  1  pint  of  molas- 
ses and  1  Ib.  of  creamery  butter,  then  cook  the  batch  to 
300  degrees  in  cold  weather  or  310  degrees  in  warm 
weather.  Then  pour  out  on  a  greased  slab,  and  when  cold 
enough  to  handle,  add  1  ounce  of  salt  and  mix  in  the  batch. 

Then  pull  the  batch  well  on  the  hook.  Then  twist  out  the 
air  and  bar  the  batch  well  on  the  spinning  board.  Then  take 
one-third  of  the  batch  and  save  for  an  outside  wrapper. 

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Apell's  Up-to-Date  Candy  Teacher 

Take  the  rest  of  the  batch  and  flatten  out  the  batch  on  the 
board  and  place  the  warm  peanut  butter  in  the  center  and 
wrap  the  pulled  batch  around  the  peanut  butter.  Then  close 
both  ends  and  honey-comb  the  batch  by  pulling  out  and  fold- 
ing up  about  6  times.  Then  wrap  the  jacket  around  the  pea- 
nut batch  and  k^ep  the  batch  in  a  round  shape.  Then  spin 
out  and  cut  on  waffle  press.  Then,  when  cold,  dip  in  choco- 
late. 

TINGLING  CLUSTERS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  15  Ibs. 
of  sugar,  5  Ibs  of  corn  syrup,  with  3  quarts  of  water.  Cook 
to  310  degrees,  then  add  1  pint  of  molasses,  then  let  the 
molasses  boil  thoroughly  through  the  batch,  then  pour  out 
on  a  greased  slab.  Then,  when  cold  enough  to  handle,  fold 
up  in  the  batch  1  ounce  of  salt,  then  pull  well  on  the  hook, 
then  twist  out  the  air,  then  bar  the  batch  well  on  the  spinning 
board,  then  spin  out  very  thin.  When  cold  take  a  rolling 
pin  and  crush  the  batch  well.  Then  take  5  Ibs.  of  this 
crushed  tingling  and  5  Ibs.  of  crushed  roasted  almonds  and 
mix  together.  Then  mix  the  tingling  and  roasted  crushed 
almonds  in  chocolate  coating  and  make  small  clusters. 

GLAZED  BRAZILS  OR  WALNUTS 


.  Metal  Dipping  Board  for  Dipping  Nut  Meats  in  Syrup. . 
Thos.  Mills  Bros.,  Philadelphia^  Pa. 

These  dipping  boards  are  made  of  heavy  tin  with  steel 
points,  and  are  very  handy  for  dipping  nut  meats  of  all 
kinds  in  hard  boiled  syrup.  The  nut  meats  are  placed  on 
the  steel  points  by  the  girls,  then  the  nut  meats  are  dipped 

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Apell's  Up-to-Date  Candy  Teacher 

in  the  cooked  syrup  and  allowed  to  stand  for  a  few  minutes, 
then  they  are  taken  from  the  steel  points  and,  when  cold, 
dipped  in  chocolate. 

The  retail  confectioner  should  have  at  least  3  or  4  dozen 
of  these  metal  dipping  boards  for  dipping  glaze  nut  meats 
of  all  kinds  in  his  shop. 

HARD  BOILED  SYRUP  FOR  GLAZE  BRAZIL  OR 

WALNUTS 

Have  at  least  3  dozen  metal  boards  with  Brazils  stuck 
on  the  steel  points  before  you  start  to  cook  the  syrup.  Now 
place  in  a  copper  kettle,  size  10-lb.,  and  cook  on  the  open 
fire  6  Ibs.  of  sugar,  3  Ibs  of  corn  syrup,  with  1  quart  of  water. 
Cook  to  295  degrees,  then  add  8  ounces  of  creamery  butter 
and  1  ounce  of  salt,  then  take  from  the  fire  and  set  the  kettle 
on  a  small  keg.  Then  dip  the  nut  meats  in  this  syrup  and 
let  stand  on  the  steel  points  until  cold,  then  take  from  the 
boards  and  dip  in  chocolate. 

SYRUP  MADE  FOR  GLAZE  NUT  MEATS  TO  BE 
SOLD  AS  COUNTER  GOODS 

7  Ibs.  of  sugar,  3  Ibs.  of  corn  syrup,  1  quart  of  water. 
Cook  to  300  degrees,  then  add  8  ounces  of  creamery  butter 
and  1  ounce  of  salt.  When  cold  pack  in  glass  jars,  and  to  be 
sold  over  the  counter  as  glazed  nut  meats. 

GLAZED  MARSHMALLOWS 

Take  5  Ibs.  of  marshmallows  and  put  them  out  in  trays 
to  dry  for  2  days,  so  that  they  are  firm.  Now  cook  in  a 
copper  kettle  on  the  open  fire  6  Ibs.  of  sugar,  3  Ibs.  of  corn 
syrup,  1  quart  of  water.  Cook  to  290  degrees,  then  add 
8  ounces  of  creamery  butter  and  1  ounce  of  salt  and  a  little 
burnt  sugar  color  to  make  the  glaze  a  light  golden  caramel 
color.  Then  take  from  the  fire  and  place  the  kettle  on  a 
pail  of  hot  water.  Then  have  girls  dip  the  marsmallows 

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A pell's  Up-to-Date  Candy   Teacher 

in  this  butter  scotch  syrup  with  a  bon  bon  dipping  fork,  then 
drop  them  on  a  greased  slab.  So  that  the  marshmallows  do 
not  get  flat  bottoms  ort  them,  have  a  girl  turn  the  marsh- 
malows  over  as  fast  as  the  girls  dip  them.  Then,  when  cold, 
they  are  ready  for  the  counter. 

GLAZED  CREAM  WAFERS 

Melt  in  a  bon  bon  kettle  5  Ibs.  of  glaze  fondant  cream 
and  heat  the  cream  thin  enough  so  that  it  can  be  casted  with 
a  funnel  dropper,  then  drop  on  wax  paper  and  flavor  with' 
oil  of  peppermint;  or  they  can  be  made  in  different  flavors 
and  colors.  Then,  when  they  are  casted  by  funnel  dropper 
and  are  thoroughly  set,  turn  the  wafers  over,  as  that  will 
keep  them  from  spotting.  Then  they  are  ready  to  be  dipped 
in  the  'glaze  syrup. 

Glaze  Syrup :  Cook  in  a  copper  kettle  on  the  open  fire 
6  Ibs.  of  sugar,  cane  sugar  only;  3  Ibs.  of  corn  syrup,  1  quart 
of  water.  Cook  to  290  degrees,  then  dip  the  cream  wafers 
in  this  syrup  with  bon  bon  dipping  forks,  and  dip  them  as 
soon  as  possible,  so  that  the  syrup  will  not  change  its  color. 

NEW  ENGLAND  TAFFY 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  10  Ibs. 
of  sugar,  4  Ibs.  of  condensed  milk,  2  Ibs.  of  Nuco  butter, 
5  Ibs.  of  molasses,  8  Ibs.  of  corn  syrup,  8  Ibs  of  crystal  fon- 
dant. Cook  to  stiff  ball,  or  250  degrees.  Then  add  2 
ounces  salt  and  1  ounce  of  vanilla.  Pour  out  on  a  greased 
slab ;  then,  when  cool  enough  to  handle,  pull  on  pulling  ma- 
chine very  light,  then  size  down  to  one-half  inch  thick,  then 
cut  on  caramel  cutting  machine.  Then  dip  Ln  chocolate. 

CARAMEL  PECAN  SWEETS 

Place  in  stirring  kettle  and  cook  on  the  open  fire  10  Ibs.  of 
corn  syrup,  5  Ibs.  of  sugar,  6  Ibs.  of  condensed  milk,  \l/> 
Ibs.  of  Nuco  butter.  Cook  to  stiff  ball  when  tried  in  cold 

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Apell's  Up-to-Date  Candy  Teacher 

water,  then  add  6  Ibs.  of  pecans  ground  through  the  food 
chopper,  then  add  2  ounces  of  vanilla  flavor  and  2  ounces  of 
salt.  Then  pour  out  on  a  greased  slab  dusted  with  flour, 
with  rods  three-eighths  inch  high.  Then,  when  cold,  cut  in 
squares  five-eighths  inch  square. 


Portable  Fire  Mixer  for  Cooking  Caramel  Work  on  Open 
Fire.    Savage  Bros.  Co.,  Chicago }  III. 

CHOCOLATE  DIPPED  MARASCHINO  CHERRIES 

Fondant  cream  to  be  used  for  dipping  the  Maraschino 
cherries : 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  40  Ibs. 
of  sugar,  2  ounces  of  acetic  acid  No.  8,  with  1^4  gallons  of 
water.  Cook  to  242  degrees,  then  pour  out  on  ball  cream 

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Apell's  Up-to-Date  Candy  Teacher 

beater  that  is  sprinkled  with  2  cups  of  cold  water,  then 
sprinkle  the  top  of  the  batch  with  2  cups  of  cold  water;  then, 
when  partly  cool  so  that  the  syrup  will  hold  an  impression 
when  made  into  the  hot  syrup,  start  to  cream  the  batch  to  a 
fondant.  Then  it  is  ready  to  be  used  for  dipping  the  Mara- 
schino cherries. 

Maraschino  cherries  that  are  to  be  dipped  in  a  cream  fon- 
dant and  then  In  chocolate  coating,  should  always  be  heated 
in  a  kettle,  and  the  cherry  syrup  should  be  heated  to  the 
boiling  point.  Then  let  the  Maraschino  cherries  drain  over 
night,  or  at  least  3  hours  before  dipping.  That  will  prevent 
the  cherries  from  leaking  or  bursting  the  chocolate  coating. 

Maraschino  cherries  that  have  started  to  work  or  ferment 
should  never  be  used  for  dipping,  as  the  cherries  will  cause 
the  fondant  cream  to  dissolve  too  fast  into  a  syrup,  then 
this  fermented  syrup  will  eat  itself  through  the  chocolate 
coating  or  will  burst  the  chocolate  shell  on  the  cherries. 

Maraschino  cherries  that  have  started  to  ferment  or 
work  can  be  treated  to  a  heavy  syrup  and  then  drained  and 
placed  on  trays  to  dry,  and  can  be  used  for  nougat  work  of 
all  kinds,  as  glazed  cherries. 

Syrup  to  glaze  the  Maraschino  cherries :  Place  in  a  cop- 
per kettle  and  cook  on  the  open  fire,  or  by  steam,  10  Ibs.  of 
sugar,  5  Ibs  of  corn  syrup,  two-thirds  of  a  gallon  of  water. 

Cook  to  226  degrees  on  cooking  gauge.  Drain  the  cher- 
ries well  from  cherry  syrup,  then  place  the  Maraschino  cher- 
ries in  crystal  pans,  and  fill  the  pans  about  two-thirds  full; 
then  pour  this  cooked  syrup  on  the  cherries  in  the  crystal 
pans  while  the  syrup  is  hot.  Then  let  stand  for  7  hours 
in  this  syrup,  then  drain  the  syrup  from  the  cherries  well  by 
placing  the  cherries  in  trays  with  a  wire  screen  bottom,  then 
let  dry  for  a  day.  Then  they  can  be  used  for  nougat  work 
of  all  kinds. 

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Apell's  Up-to-Date  Candy  Teacher 

CHOCOLATE  DIPPED  PINEAPPLE  CUBES 

Take  1  gallon  of  pineapple  cubes  and  place  in  a  copper 
kettle,  then  place  on  the  fire  and  cook  the  syrup  on  the  pine- 
apple cubes  to  the  boiling  point,  then  let  drain  over  night 
in  a  sieve.  Then  dip  in  the  same  fondant  cream  that  is  used 
for  Maraschino  cherries. 

CHOCOLATE  ALMOND  MARRION 

Center  Part :  Place  in  a  copper  kettle  and  cook  on  the 
open  fire  4  Ibs.  of  corn  syrup,  2  Ibs.  of  sugar,  one-half  Ib.  of 
Nuco  butter,  1  pint  of  water.  Cook  to  260  degrees,  then 
add  3  Ibs.  of  condensed  milk  and  cook  to  a  stiff  ball  when 
tried  in  cold  water,  or  245  degrees.  Take  from  the  fire  and 
add  3  Ibs.  of  No.  1  fondant  cream  and  5  Ibs.  of  almond  paste 
and  mix  thoroughly.  Then  add  2  Ibs.  of  ground  pecans  and 
pour  out  on  a  slab  that  is  dusted  heavy  with  flour,  and  let 
cool. 

Jacket  Part.  Place  in  a  copper  kettle  and  cook  on  the 
open  fire  25  Ibs.  of  cane  sugar,  5  Ibs.  of  crystal  fondant,  1 
gallon  of  water.  Cook  to  239  degrees,  pour  out  on  ball 
beater  that  is  sprinkled  with  two  cups  of  cold  water;  then, 
w'hen  cool  enough  to  hold  an  impression  in  the  syrup,  cream 
to  a  fondant 

Sprinkle  the  top  of  the  syrup  when  it  is  poured  out  on  the 
beater  with  2  cups  of  cold  water.  Now  take  this  cream  fon- 
dant and  knead  up  on  a  slab,  then  divide  the  almond  center 
into  5  parts,  and  the  same  with  the  cream  fondant.  Then 
wrap  the  cream  fondant  around  the  almond  paste  center, 
then  roll  out  and  cut  with  a  palette  knife  the  same  as  for 
hand  rolls.  Then  dip  in  chocolate. 

CHOCOLATE  DIPPED  NOUGAT 

Soak  over  night  in  a  glass  jar  7  ounces  of  egg  albumen  in 
1  pint  of  water.  Then  place  2  Ibs.  of  nougat  fondant  in  the 
beating  machine  with  the  dissolved  egg  albumen  and  beat 

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Apell's  Up-to-Date  Candy  Teacher 

.  the  egg  albumen  and  nougat  fondant  up  very  light.  Now 
cook  in  a  copper  kettle  on  the  open  fire  5  Ibs.  of  corn  syrup, 
5  Ibs.  of  sugar,  with  1  quart  of  water.  Cook  to  260  degrees. 
Pour  this  cooked  syrup  into  the  beaten  egg  albumen  batch 
and  beat  up  very  stiff. 

Now  cook  Part  2  syrup. 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  8  Ibs. 
of  corn  syrup,  5  Ibs.  of  sugar,  with  1  quart  of  water.  Cook 
to  260  for  cold  weather  or  262  degrees  for  warm  weather. 
Then  pour  this  Part  2  batch  into  the  beaten  batch  and  mix 
thoroughly,  then  add  1  Ib.  of  flour  and  1 1/2  Ibs  of  Nuco  but- 
ter and  mix  through  the  batch  on  slow  speed,  then  flavor 
with  2  ounces  of  vanilla  and  add  2  Ibs.  of  almonds,  \l/2  Ibs. 
of  glazed  cherries  and  1  Ib.  of  pineapple  fingers  cut  up  into 
small  pieces. 

Pour  out  on  a  nougat  tray  24x36  lined  with  kraft  paper 
with  rods  on  the  tray  \y2  inches  high.  Then  dust  the  top 
of  the  batch  with  flour  and  let  stand  over  night.  Then  cut 
in  strips  on  the  nougat  cutter.  Then  dip  in  chocolate. 


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Apell's  Up-to-Date  Candy  Teacher 


Nougat  Cutting  Machine.     Racine  Machinery  Co., 
Racine,  Wis. 

CHOCOLATE  HONEY  NOUGAT 

Soak  7  ounces  of  egg  albumen  in  1  pint  of  water  over 
night  in  a  glass  jar.  Place  in  beating  machine  2  Ibs.  of  nou- 
gat fondant  and  the  dissolved  egg  albumen  and  beat  up 
very  light. 


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Apell's  Up-to-Date  Candy  Teacher 


Three  Speed  Nougat  Beater.     Read's  Machinery  Co., 
York,  Pa. 

Now  place  in  a  copper  kettle  and  cook  on  the  open  fire 
5  Ibs  of  corn  syrup,  5  Ibs.  of  sugar,  1  quart  of  water.  Cook 
to  260  degrees,  then  pour  into  the  beaten  egg  batch  and 
beat  very  stiff,  and  use  the  second  speed. 

Now  cook  Part  2 : 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  5  Ibs. 
of  sugar,  3  Ibs.  of  honey,  8  Ibs.  of  corn  syrup,  with  1  quart 
of  water,  and  cook  to  260  degrees  for  cold  weather  or  262 
degrees  for  warm  weather,  then  pour  this  Part  2  into  the 
beaten  batch  and  mix  thoroughly.  Then  add  2  ounces  of 
vanilla  flavor,  1  Ib.  of  flour  and  \l/2  Ibs,  of  Nuco  butter  and 

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mix  thoroughly.  Then  pour  out  on  a  tray  24x36  with  rods 
\l/2  inches  high  and  the  tray  lined  with  kraft  paper.  Then 
dust  the  top  of  the  batch  with  flour.  Let  stand  over  night; 
then,  next  morning,  turn  the  batch  over  and  wet  the  paper 
with  with  a  wet  cloth.  Then  you  can  pull  the  paper  off  from 
the  nougat.  Then  dust  the  batch  with  flour  or  starch.  Then 
cut  in  strips  on  the  nougat  cutter.  Then  dip  in  chocolate. 

CHOCOLATE  CARNUT 

Caramel  Part:  Place  in  a  copper  kettle  with  portable 
fire  mixer  6  Ibs.  of  corn  syrup,  4  Ibs.  of  sugar,  1  Ib.  of  Nuco 
butter,  4  Ibs.  of  condensed  milk.  Cook  to  stiff  ball  when 
tried  in  cold  water,  then  add  1  ounce  of  vanilla  flavor  and  1 
ounce  of  salt.  Then  pour  out  on  a  greased  slab  to  cool. 
Then,  when  cool  enough,  cut  up  in  squares.  Then  spread 
out  on  a  slab. 

Nougat  Part:  Soak  over  night  7  ounces  of  egg  albumen 
in  1  pint  of  water.  Place  2  Ibs  of  special  nougat  fondant  in 
the  beating  machine  with  the  dissolved  egg  albumen  and  beat 

very  light.  Now  place  in  copper  kettle  and  cook  on  the  open 
fire  5  Ibs.  of  corn  syrup,  5  Ibs.  of  sugar,  1  quart  of  water. 
Cook  to  250  degrees,  then  pour  this  cooked  syrup  int'o  the 
beaten  egg  and  beat  up  very  stiff. 

Now  cook  Part  2.  Place  in  a  copper  kettle  and  cook  on 
the  open  fire  5  Ibs.  of  sugar,  8  Ibs.  of  corn  syrup,  1  quart  of 
water.  Cook  to  260  degrees  for  cool  weather  or  262  de- 
grees for  warm  weather.  Pour  this  Part  2  batch  into  the 
beaten  batch  and  mix  the  Nuco  butter  in  the  batch  thor- 
oughly, then  add  2  ounces  of  vanilla  flavor,  then  pour  this 
nougat  batch  out  on  the  cut  caramels  that  are  on  the  slab, 
then  fold  up  4  times  and  size  down  to  three-eighths  inch 
thick.  Then,  when  cold  cut  in  squares  and  dip  in  chocolate. 
Cut  the  carnut  in  six-eighths  inch  squares  on  caramel  cutter. 

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NO.  1  VANILLA  CARAMEL  CHOCOLATE  DIPPED 

Cook  on  the  open  fire  with  the  portable  mixer. 

Place  in  the  copper  kettle  6  Ibs.  of  sugar,  10  Ibs.  of  corn 
syrup,  7  Ibs.  of  sweetened  condensed  milk,  1  Ib.  of  Nuco 
butter.  Cook  to  stiff  ball  when  tried  in  cold  water.  Then 
add  \l/2  ounces  of  canilla  flavor  and  1  ounce  of  salt.  Then 
pour  out  on  a  greased  slab  that  is  dusted  with  flour  or  starch. 
Then,  when  cold,  cut  in  squares  five-eighths  inch  square. 
Then  dip  in  chocolate. 

NO.  2  CHOCOLATE  DIPPED  CARAMEL 

Cook  on  the  open  fire  with  the  portable  mixer. 

Place  12  Ibs.  of  assorted  scrap,  as  centers  scrap  and 
chocolate  scrap,  in  a  copper  kettle  with  3  quarts  of  water. 
Then  dissolve  the  scrap  by  cooking.  Then  strain  through  a 
fine  sieve.  Then  add  6  Ibs.  of  corn  syrup  and  8  Ibs.  of  con- 
densed milk  and  1  Ib.  of  Nuco  butter.  Then  cook  to  a 
stiff  ball  when  tried  in  cold  water.  Then  add  2  ounces  of 
vanilla  flavor  and  !*/£  ounces  of  salt.  Then  pour  out  on  a 
greased  slab  to  cool.  When  cold  cut  in  caramels  and  dip 
in  chocolate. 

CHOCOLATE  DIPPED  CREAM  CARAMELS 

Cook  on  the  open  fire  with  the  portable  mixer  5  Ibs.  of 
sugar,  8  Ibs.  of  corn  syrup,  1  gallon  of  cream  (  20  per  cent)., 
1  Ib.  of  Nuco  butter.  Cook  to  a  stiff  ball  when  tried  in  cold 
water,  then  add  4  Ibs.  of  condensed  milk,  sweetened.  Then 
cook  to  a  stiff  ball  when  tried  in  cold  water.  Then  add  2 
ounces  of  vanilla  flavor  and  lyi  ounces  of  salt.  Pour  out 
on  a  greased  slab  to  cool.  When  cold  cut  in  caramels  and 
dip  in  chocolate. 

WTALNUT  VANILLA  CARAMELS,  CHOCOLATE 

DIPPED 

Cook  on  the  open  fire  with  the  portable  mixer  5  Ibs.  of 
sugar,  9  Ibs.  of  corn  syrup,  1  Ib.  of  Nuco  butter,  5  Ibs.  of 

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sweetened  condensed  milk.  Cook  to  a  stiff  ball  when  tried 
in  cold  water,  or  245  degrees.  Then  add  3  Ibs.  of  ground 
walnuts  and  mix  thoroughly,  then  add  2  ouunces  of  vanilla 
flavor  and  \l/2  ounces  of  salt.  Then  pour  out  on  a  greased 
slab.  Then,  when  cold,  cut  in  caramels  and  dip  in  milk 
chocolate. 

FIG  COCOANUT  CARAMEL,  CHOCOLATE 
DIPPED 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  4  Ibs. 
of  sugar,  8  Ibs.  of  corn  syrup,  1  pint  of  water,  1  Ib.  of  Nuco 
butter.  Cook  to  250  degrees,  then  add  3  Ibs.  of  condensed 
milk  and  cook  the  batch  to  a  soft  ball  when  tried  in  cold 
water.  Then  turn  off  the  heat  from  the  kettle  and  add  4 
Ibs.  of  ground  figs  and  8  Ibs.  of  macaroon  cocoanut  and  mix 
thoroughly.  Then  add  1  ounce  of  vanilla  flavor  and  one- 
half  pound  of  flour  and  mix  thoroughly.  Then  pour  out  on 
a  greased  slab  that  is  dusted  heavily  with  starch  or  flour, 
then  spread  out  with  a  paddle,  then  roll  down  to  three- 
eighths  inch  thick,  and  when  cold  cut  in  five-eighths  inch 
squares,  then  dip  in  chocolate. 

APRICOT  JELLY,  CHOCOLATE  DIPPED 

Soak  8  ounces  of  Jap  gelatine  in  2  gallons  of  water  for 
one  hour.  Cook  on  the  open  fire  with  the  portable  mixer. 
Place  the  soaked  Jap  gelatine  in  the  copper  kettle,  then 
place  on  the  fire  and  start  the  mixer  going,  then  thoroughly 
dissolve  the  Jap  gelatine,  then  add  15  Ibs.  of  sugar  and  10 
Ibs.  of  corn  syrup  and  cook  the  jelly  until  it  strings  from  a 
paddle  or  palette  knife.  Then  pour  out  in  a  tin  tub  or  kettle 
to  cool  until  lukewarm. 

Now,  while  the  Jap  gelatine  is  cooling,  cook  on  the  open 
fire  in  a  copper  kettle.     Strain  1  gallon    of    apricot    pulp 
through  a  sieve  by  rubbing  the  pulp  through  the  sieve  with 
a  brush.    Then  add  5  Ibs.  of  sugar  and  4  Ibs.  of  corn  syrup 

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and  cook  until  the  apricot  jelly  drops  in  small  sheets  from  a 
paddle,  then  pour  this  apricot  cooked  pulp  into  the  Jap  gela- 
tine batch  that  is  lukewarm,  then  add  2  ounces  of  citric  acid 
and  mix  thoroughly.  Then  cast  in  round  or  oblong  molds 
in  starch.  Let  stand  over  night,  then  dip  in  chocolate. 

CHOCOLATE  DIPPED  MARSHMALLOWS 

Place  in  copper  kettle  12  ounces  of  gelatine  with  5l/2  Ibs. 
of  water,  then  place  on  the  fire  and  heat  the  water  until  the 
gelatine  is  thoroughly  dissolved;  but  you  must  not  let  the 
water  come  to  a  boil.  Then  add  10  Ibs.  of  granulated  sugar 
and  2  Ibs.  of  corn  syrup  to  the  dissolved  gelatine  water, 
then  thoroughly  dissolve  the  sugar  in  the  gelatine  water  by  a 
little  heat,  but  do  not  let  the  batch  come  to  a  boil,  or  else 
you  will  destroy  the  setting  in  the  gelatine. 

Then  pour  the  batch  into  the  marshmallow  beater  and 
beat  very  light. 

While  the  batch  is  beating  in  the  beater,  place  in  a  copper 
kettle  10  Ibs.  of  corn  syrup,  and  heat  this  corn  syrup  to  the 
boiling  point  only;  then  add  this  heated  corn  syrup  to  the 
beaten  batch  and  mix  thoroughly  for  5  minutes,  then  add 
2  ounces  of  vanilla  flavor,  then  cast  in  dry  hot  starch,  then 
let  stand  until  next  day  in  starch,  then  dip  in  chocolate. 

This  marshmallow,  when  dipped  next  day  after  being 
made,  will  be  extra  soft.  By  leaving  them  in  the  starch  for 
2"  days  they  will  have  a  firmer  body. 

20TH  CENTURY  CHOCOLATE  HAND  ROLLS 

Manufacturing  confectioners,  I  am  offering  the  manufac- 
turers a  new  method  in  producing  a  chocolate  hand  roll  that 
is  thoroughly  up  to  date,  and  will  produce  a  cream  center 
that  will  be  smooth  like  velvet  and  will  flow  next  day  after 
being  dipped  in  chocolate. 

Bitter  sweets  when  made  by  the  old  method  with  cream  of 
tartar,  acetic  acid  or  corn  syrup,  always  have  a  tendency  to 

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crack  the  coating  after  being  dipped,  and  then  dry  out  very 
hard.  Bitter  sweets  when  made  by  the  20th  Century  method, 
when  demonstrated,  have  kept  in  the  very  finest  condition. 

Manufacturing  confectioners,  when  you  have  once  intro- 
duced this  new  method  in  your  plant  for  producing  a  bitter 
sweet  chocolate,  you  have  thereby  established  your  chocolate 
trade,  for  when  they  are  once  tried  they  are  favorably  re- 
membered for  their  delicious  eating  quality. 

CRYSTAL  FONDANT 

Crystal  fondant  is  used  in  the  manufacture  of  the  20th 
Century  chocolate  hand  rolls. 

Formula  for  crystal  fondant:  Cook  on  the  open  fire  in 
a  copper  kettle,  or  by  steam  kettle.  Place  in  a  copper  kettle 
50  Ibs.  of  cane  sugar,  one-half  ounce  of  powder  citric  acid, 
2  gallons  of  water. 

Cook  to  230  degrees  in  cold  weather,  or  232  degrees  in 
warm  weather.  Place  your  50  Ibs;  of  sugar  in  a  kettle  with 
the  one-half  ounce  of  citric  acid  and  2  gallons  of  water;  then, 
when  your  batch  starts  to  boil,  place  a  cover  on  the  kettle,  so 
that  it  will  steam  down  the  sides  of  the  kettle.  That  will 
keep  the  batch  from  turning  back  to  sugar.  Then  place 
the  cooking  gauge  in  the  kettle  and  cook  the  batch  to  232  de- 
grees for  hot  weather.  Now  then,  pour  this  cooked 
syrup  in  a  10-gallon  wooden  keg  and  let  stand  without  any 
cover  until  next  day,  then  it  is  ready  to  be  used  in  the  manu- 
facture of  the  20th  Century  chocolate  hand  rolls. 

VANILLA  FLAVOR  BITTER  SWEETS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  or  by 
steam,  25  Ibs.  of  granulated  sugar,  5  Ibs.  of  crystal  fondant, 
1  gallon  of  water.  Cook  to  239  degrees  for  cool  weather  or 
240  degrees  for  warm  weather,  or  241  degrees  for  hot 
weather.  Then  pour  the  batch  out  on  the  ball  beater  that 
is  sprinkled  with  one-half  pint  of  cold  water,  and  as  soon  as 

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the  syrup  stops  bubbling  sprinkle  the  top  with  two-thiids 
pint  of  cold  water  and  turn  the  water  on  the  cooling  table 
of  the  machine.  Then  let  the  batch  cool  just  long  enough 
on  the  machine  so  that  when  you  make  an  impression  into  the 
syrup  with  your  finger  the  syrup  will  not  run  together  right 
away.  Then  turn  off  the  water  from  the  cooling  table  of 
the  machine  and  start  to  cream  the  batch  to  a  fondant. 
Then,  when  the  batch  starts  to  cream,  add  2  ounces  of 
vanilla  flavor,  and  when  the  cream  starts  to  set  up  like  and 
get  dry  on  the  machine,  stop  the  beater  and  take  the  batch 
of  fondant  cream  from  the  machine,  and  place  the  batch  on 
a  table  or  slab  that  is  dusted  with  corn  starch.  Now  divide 
the  batch  into  6  parts  and  knead  up  each  part  until  it  is  soft 
enough  to  roll  out  and  cut.  Then  have  a  girl  or  boy  to  roll 
out  in  strips  and  cut  with  a  palette  knife,  and  have  the  girls 
roll  them  round.  When  cutting  hand  rolls  use  corn  starch 
for  dusting  the  slab,  to  keep  them  from  sticking.  Then  place 
in  trays  and  dip  in  a  bitter  sweet  coating. 

BITTER  SWEET  COATING 

Blend  together  in  chocolate  melting  kettle  10  Ibs.  of  va- 
nilla sweet  coating,  10  Ibs.  of  liquor  coating. 


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Electric  Chocolate  Dipping  Table. 
Cutler-Hammer  Mfg.  Co.,  Milwaukee,  Wis. 

LEMON  BITTER  SWEET  CHOCOLATES 

1  ounce  lemon  extract,  one-half  ounce  of  powder  citric 
acid. 

Add  the  lemon  extract  and  powder  citric  acid  and  a  little 
yellow  color  when  you  start  to  cream  the  batch  to  a  fondant 
on  the  beater,  and  finish  the  same  as  for  vanilla  flavor  batch 
on  hand  rolls. 

V 

RASPBERRY  BITTER  SWEET  CHOCOLATES 

Add  1  ounce  of  true  fruit  raspberry  flavor,  one-half  ounce 
of  powder  citric  acid.  Add  your  raspberry  flavor  and  citric 
acid  with  a  little  red  color  when  you  start  to  cream  your 
batch  on  the  beater. 

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MAPLE  BITTER  SWEET  CHOCOLATES 

Cook  in  a  copper  kettle  on  the  open  fire  or  by  steam  20 
Ibs  of  granulated  sugar,  5  Ibs.  of  maple  sugar,  5  Ibs.  of 
crystal  fondant,  1 J4  gallons  of  water.  Cook  to  239  degrees. 
Place  the  maple  sugar  in  your  kettle  with  the  water  and 
cook  until  the  maple  sugar  is  dissolved,  then  add  the  granu- 
lated sugar  and  the  crystal  fondant  and  cook  to  239  degrees, 
then  pour  out  on  ball  beater  and  finish  the  same  as  for 
vanilla  bitter  sweets. 

If  you  want  a  strong  maple  color,  add  some  burnt  sugar 
color  and  1  ounce  of  maple  flavor.  . 


ASSORTED  HAND  ROLL  CHOCOLATES 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  or  by 
steam  25  Ibs.  of  granulated  sugar,  5  Ibs.  of  crystal  fondant, 
1  gallon  of  water.  Cook  to  239  degrees  in  cool  weather  or 
240  degrees  in  warm  weather. 

For  extra  soft  center  sprinkle  the  top  of  the  syrup  with  1 
pint  of  cold  water  when  poured  out  on  the  ball  beating  ma- 
chine. Then  finish  the  same  as  for  vanilla  bitter  sweet  cen- 
ter. Dipped  in  milk  of  vanilla  sweet  coating. 

VANILLA  AND  STRAWBERRY  CREAM  CENTER 

Take  one-half  of  the  vanilla  batch  and  color  a  light  red 

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color  on  the  slab,  when  you. knead  up  the  batch,  and  add 
one-half  ounce  of  true  fruit  strawberry  flavor  and  one-third 
ounce  of  citric  acid.  i 

When  cutting  and  rolling,  take  one  part  of  vanilla  and  one 
part  strawberry  and  put  them  together,  then  roll  out  in 
strips  and  cut.  That  will  give  you  a  two-flavor  cream  center, 
which  will  make  a  very  fine  eating  hand  roll  chocolate. 

ALMOND  PASTE  CREAM  CENTER 

Cook  on  the  open  fire  or  by  steam  kettle  2  Ibs/  of  crystal 
fondant,  2  Ibs.  of  sugar,  \l/2  pints  of  water.  Cook  to  255 
degrees,  then  add  2  Ibs.  of  condensed  milk  and  finish  cooking 
the  batch  to  a  soft  ball  when  tried  in  cold  water.  Then  take 
the  kettle  from  the  fire  and  add  1  Ib.  of  fondant  cream  and 
mix  thoroughly,  then  add  2  Ibs.  of  almond  paste  and  1  ounce 
of  vanilla  flavor  and  mix  thoroughly  with  a  paddle,  then 
pour  out  on  a  greased  slab  that  is  dusted  with  corn  starch. 
Then,  when  cool  enough  to  handk,  knead  up,  and  it  is 
ready  to  be  used  for  a  center. 

Make  a  batch  of  vanilla  fondant,  then  divide  it  into  6 
parts,  then  divide  the  almond  center  into  6  parts,  then  take, 
when  you  are  ready  to  roll  out  and  cut,  one  part  of  vanilla 
fondant  and  flatten  it  out,  then  place  the  almond  cream  in 
the  center  and  wrap  up.  Then  roll  out  into  strips  and  then 
cut  with  a  palette  knife.  Then  dip  in  chocolate.  This  cream 
center  makes  a  very  delicious  eating  hand  roll  chocolate. 

MAPLE  WALNUT  PECAN  CREAM  CENTER 

Fondant  cream  for  jacket:  20  Ibs.  of  granulated  sugar, 
5  Ibs.  of  maple  sugar,  5  Ibs.  of  crystal  fondant,  1 J4  gallons 
of  water.  Cook  to  239  degrees.  Pour  out  on  ball  beater 
and  sprinkle  with  1  pint  of  cold  water.  When  cool,  cream  to 
a  fondant,  then  add  1  ounce  of  maple  flavor  and  enough 
caramel  color  to  make  a  light  maple  color. 

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CENTER  FOR  MAPLE  PECAN  CREAM 
Cook  in  a  copper  kettle  on  the  open  fire  2  Ibs.  of  crystal 
fondant,  2  Ibs.  of  sugar,  iy2  pints  of  water.  Cook  to  250 
degrees,  then  add  2  Ibs.  of  condensed  milk  and  finish  cook- 
ing the  batch  to  a  soft  ball  when  tried  in  cold  water,  then 
take  from  the  fire  and  add  1  Ib.  of  fondant  cream  and  mix 
thoroughly,  then  add  Ij4  Ibs.  of  ground  pecans  and  1  ounce 
of  vanilla  flavor  and  one-half  ounce  of  salt.  Mix  thor- 
oughly, then  pour  out  on  a  greased  slab  that  is  dusted  with 
corn  starch.  When  cool  enough  to  handle,  knead  up  and  use 
for  center  in  the  maple  fondant  cream  batch.  Then  roll  out 
in  strips  and  cut,  then  dip  in  vanilla  sweet  coating,  or  milk 
coating. 

CHOCOLATE  COOLING  ROOM 

When  dipping  the  20th  Century  chocolate  hand  rolls  the 
cooling  room  where  the  chocolates  are  being  dipped,  the 
temperature  of  the  room  should  be  66  to  68  degrees  to  get 
good  results;  for,  when  your  chocolate  coated  goods  dry 
slowly  they  will  have  a  tendency  to  be  dull,  or  turn  gray,  or 
streak. 

INSTRUCTIONS  FOR  COOKING  FONDANT 
CREAM  FOR  HAND  ROLLS 

When  cooking  fondant  cream  always  see  that  your  kettle 
has  a  cover  or  steamer  on  when  your  batch  starts  to  boil. 
Then  keep  the  cover  on  the  kettle  until  the  batch  reaches 
230  degrees,  so  that  your  batch  shows  no  grains  of  sugar 
on  the  sides  of  the  kettle,  because  the  least  grain  on  the  sides 
o£  the  kettle  will  cause  your  batch  to  turn  to  sugar  on  the 
beater. 

When  your  batch  is  cooked  to  239  degrees,  in  using  the 
ball  beater  always  have  the  cold  water  turned  on  the  cooling 
table  of  the  machine  before  the  batch  of  cooked  syrup  is 
ready  to  be  poured  out  on  the  machine,  and  sprinkle  the 

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Apell's  Up-to-Date  Candy  Teacher 

cooling  table  of  the  machine  with  2  cups  of  cold  water. 
Then,  as  soon  as  you  pour  the  syrup  on  the  machine,  sprinkle 
the  top  of  the  syrup  with  2  cups  of  cold  water.  That  keeps 
the  batch  from  having  a  sugar  crust  on  top  of  the  cooked 
syrup.  When  you  press  your  finger  into  the  syrup,  and  the 
impression  when  made  in  the  syrup  will  not  run  together 
right  away,  then  your  batch  is  ready  to  start  to  be  creamed 
to  a  fondant  on  the  machine. 

HIGH  GLOSS  HARD  GOODS  COOKED  ON  THE 
OPEN  FIRE 

The  20th  Century  Method  on  High  Gloss  Hard  Goods: 

Hard  goods,  when  made  on  the  open  fire  by  the  20th 
Century  method,  will  produce  a  better  gloss,  and  will  have 
a  better  keeping  quality  than  can  be  produced  by  the  use  of 
cream  of  tartar  or  corn  syrup. 

Hard  goods,  when  made  by  the  20th  Century  method,  spin 
out  very  smooth  and  do  not  have  the  tendency  to  grain  like 
when  doctored  with  cream  of  tartar  for  pure  sugar  goods. 

By  the  use  of  the  20th  Century  method  on  hard  goods, 
your  hard  goods  man  can  take  this  new  method  and  produce 
a  very  high  grade  line  of  high  gloss  specialties. 


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' 


The  Fan  Blast  Gas  Furnace  for  Cooking  Hard  Goods. ' 
The  Improved  Appliance  Co.,  Brooklyn,  N.  Y. 

HIGH  GLOSS  TO  BE  USED    IN    THE  MANUFAC- 
TURE OF  HARD  GOODS 

Formula  for  High  Gloss.  Place  in  a  copper  kettle  and 
cook  on  the  open  gas  fire  50  Ibs.  of  cane  sugar,  one-half 
ounce  of  powder  citric  acid,  7  quarts  of  water.  Cook  to 
232  degrees. 

When  the  batch  starts  to  boil  place  a  cover  over  the  kettle 
to  steam  down  the  sugar,  then  let  the  batch  cook  to  232 

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Apell' s  Up-to-Date  Candy  Teacher 

degrees.  Take  from  the  fire  and  pour  your  batch  into  a  tin 
tub  to  cool  for  1  hour,  then  pour  into  a  10-gallon  wooden 
keg,  and  do  not  cover  the  keg  until  the  cooked  syrup  is  cool. 
Then  it  is  ready  to  be  used  in  the  manufacture  of  high  gloss 
hard  goods.  You  can  make  up  for  stock  500  Ibs.,  as  it  will 
keep  even  during  the  hot  weather. 

HIGH  GLOSS  PURE  SUGAR  STICK  FOR  PACKAGES 

Formula  for  Hard  Goods :  Place  in  the  copper  kettle  and 
cook  on  the  open  gas  fire  25  Ibs.  of  cane  sugar,  3  Ibs.  of  high 
gloss,  1  gallon  of  water.  Cook  to  330  degrees  for  warm 
weather,  335  degrees  for  hot  weather,  328  degrees  for  cold 
weather.  Then  pour  out  on  a  slab  that  is  cool  and  greased 
and  dusted  lightly  with  corn  starch,  then  fold  up  the  edges 
as  your  batch  cools  on  the  slab,  then  flavor  the  batch  and 
fold  up,  then  color  a  small  piece  for  the  different  stripes. 
Take  one-fourth  of  the  batch  and  keep  for  a  clear  jacket, 
and  the  rest  .of  the  batch  pull  very  light  on  the  pulling  hook, 
but  do  not  twist  out  the  air,  leave  it  in  the  batch  so  that  the 
batch  will  eat  brittle  and  be  light  in  weight. 

In  striping  the  batch  always  inlay  the  strips  in  the  clear 
jacket,  so  that  they  will  show  up  well  when  spun  out.  Then, 
when  you  have  inlaid  the  stripes  in  the  clear  jacket,  wrap  the 
clear  jacket  around  the  pulled  batch,  then  spin  out  so  that 
your  sticks  will  run  about  60  sticks  to  a  pound.  Then  pack 
in  one-pound  boxes,  assorted  flavors,  and  use  a  wax  paper 
divider  between  each  layer. 

Made  in  the  following  flavors: 

Mint  flavor.  Pulled  white  center  with  clear  jacket,  with 
4  small  red  stripes  and  one  wide  red  stripe. 

Lemon  flavor.  Pulled  white: center,  clear  jacket,  colored 
yellow,  4  white  small  stripes. 

Cinnamon  flavor.  Pulled  white  center,  clear  jacket,  col- 
o,red  yellow,  4  small  red  stripes. 

Wintergreen   flavor.      Pulled  white  center,   clear  jacket 

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Apell's  Up-to-Date  Candy  Teacher 

colored  green,  3  small  white  and  1  large  white  stripes. 

Orange  flavor.  Pulled  white  center,  clear  jacket  colored 
orange,  4  small  white  stripes. 

Anise  flavor.  Pulled  white  center,  clear  jacket  colored 
very  dark  with  velvetine  black,  4  small  white  stripes  and  1 
large  white  stripe. 

HIGH  GLOSS  FAIRY  CUTS 

Made  by  using  a  small  die  cutting  machine  and  packed  in 
3-ounce  jars.  Made  in  four  colors,  white,  pink,  yellow  and 
green  colors. 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  16  Ibs. 
of  cane  sugar,  2  Ibs.  of  high  gloss,  3  quarts  of  water.  Cook 
to  332  degrees.  Pour  out  on  a  cool  slab  that  is  greased,  and 
as  soon  as  the  batch  starts  to  cool  fold  up  the  edges  and 
flavor,  and  when  cool  enough  to  handle,  pull  on  the  hook 
until  the  batch  shows  a  brilliant  white  color,  then  twist  out 
the  air  on  the  hook,  and  rub  down  well  with  your  spinning 
gloves.  Then  spin  out  and  cut  on  die  cutting  machine. 

In  spinning  out  goods,  as  fairy  cuuts,  sugar  cuts,  tablets, 
you  should  have  a  sheet  of  heavy  tin  on  the  table  so  that 
the  goods  will  cool  quickly,  and  also  an  electric  fan  blowing 
on  the  goods  until  the  goods  are  spun  out,  and  as  soon  as 
the  goods  are  cool  turn  off  the  electric  fan,  or  otherwise  the 
goods  will  sweat  like,  when  cold.  Place  in  clean  trays  until 
you  have  made  the  different  colors,  then  mix  together. 
Then  pack  in  glass  jars. 

Make  two  batches  of  white  to  three  batches  of  colors 
to  make  a  very  fine  assortment  for  the  jars. 

SUGAR  CUTS  FOR  THE  HOLIDAY  TRADE 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  25  Ibs. 
of  cane  sugar,  3  Ibs.  of  high  gloss,  1  gallon  of  water.  Cook 
to  330  degrees.  Pour  out  on  a  greased  slab;  then,  wheri 
the  batch  starts  to  cool,  fold  up  the  edges,  then  flavor  the 

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batch  and  fold  up.  Take  one-fourth  of  the  batch  for  clear 
jacket,  then  pull  the  center  well  and  twist  out  the  air  on  the 
hook,  and  bar  the  batch  well  on  the  slab  or  table,  then  wrap 
the  clear  jacket  around  the  pulled  batch,  then  shape  the  batch 
flat,  then  spin  out  and  cut  on  the  adjustable  buttercup  cutter, 

so  that  the  sugar  cuts  will  be  very  small  oblong  pieces. 
Made  in  the  following  flavors : 

Mint  flavor.     Clear  jacket,  white  pulled  center. 

Lemon  flavor.    Clear  jacket,  colored  yellow,  pulled  center. 

Orange  flavor.  Clear  jacket,  cdlored  orange,  pulled 
center. 

Wintergreen  flavor.  Clear  jacket,  colored  brilliant  rose 
color,  pulled  white  center. 

Clove  flavor.  Clear  jacket  colored  red,  pulled  white  cen- 
ter, 4  small  white  stripes  inlaid  in  clear  jacket. 

Pistachio  flavor.  (  Clear  jacket  colored  a  light  green,  4 
small  white  stripes  inlaid  in  the  jacket  close  together,  pulled 
white  center. 

Cinnamon  flavor.  Clear  jacket  colored  yellow,  4  small 
red  stripes  inlaid  in  the  jacket,  pulled  white  center. 

ASSORTED  STRAWS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  16  Ibs. 
of  cane  sugar,  2  Ibs.  of  high  gloss,  3  quarts  of  water.  Cook 
to  330  degrees.  Pour  out  on  a  greased  slab.  When  cool 
enough  pull  on  the  hook  until  the  batch  has  a  brilliant- color, 
then  twist  out  the  air  on  the  hook,  then  rub  down  well  on  the 
spinning  board,  then  flatten  out  and  add  3  Ibs.  of  warm 
chocolate  that  is  thickened  up  with  a  little  water,  then  fold 
the  jacket  around  the  chocolate  center,  then  close  up  both 
ends  of  the  batch  and  spin  out  the  size  of  a  lead  pencil  and 
cut  on  machine. 

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Machine  for  Cutting  Assorted  Straws 
E.  J.  Brack  Co.,  Chicago,  III. 

Peanut  Butter  Straws:  Heat  up  3  Ibs.  of  peanut  butter 
for  center. 

Cocoanut  Straws:  Melt  to  the  boiling  point  2  Ibs.  of 
corn  syrup  and  stiffen  the  corn  syrup  with  fine  cocoanut,  then 
flavor  with  a  little  lemon  flavor. 

In  making  the  assortment  for  straws  make  them  in  white, 
pink,  maple  and  cream  colors.  Color  the  jacket  just  before 
you  are  ready  to  pull  the  batch  on  the  hook. 

ASSORTED  WAFERS 

Place  in  copper  kettle  and  cook  on  the  open  fire  25  Ibs.  of 
cane  sugar,  3  Ibs.  of  high  gloss,  1  gallon  of  water.  Cook-to 
332  degrees.  Pour  out  on  a  greased  slab  and  when  the  batch 
starts  to  cool  fold  up  the  edges;  then,  when  cool  enough  to 
handle,  pull  on  the  hook.  Then  twist  out  the  air  and  rub 
down  well  on  the  spinning  board.  Then  flatten  out  to  be 
used  for  a  jacket. 

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Apell's  Up-to-Date  Candy  Teacher 

Centers  for  Assorted  Wafers:  Heat  in  bon  bon  kettle  4 
Ibs.  of  corn  syrup  to  the  boiling  point,  then  add  enough  fine 
cocoanut  so  that  the  center  will  be  stiff  enough  to  keep  its 
shape,  then  add  a  little  lemon  flavor,  then  place  in  the  center 
of  the  batch  that  is  flattened  out  on  the  spinning  board,  then 
wrap  the  jacket  around  the  cocoanut  center,  then  close  both 
ends,  then  shape  the  batch  round,  then  spin  out  and  cut  by 
continuous  cutting  machine. 

Peanut  Butter  Center:  Use  5  Ibs.  of  peanut  butter  that 
is  heated  warm. 

Ground  Walnut  or  Pecan  Center:  Melt  4  Ibs.  of  corn 
syrup  to  the  boiling  p.oint,  then  add  enough  ground  walnut 
or  pecan  nut  meats  to  make  the  center  stiff  enough  to  hold 
its  shape;  or  you  can  use  half  fine  cocoanut  and  half  ground 
nuts  to  make  the  center  stiff  enough  to  handle.  Add  1  ounce 
of  salt  and  one-half  ounce  of  vanilla  flavor. 

Caramel  Center:  Cook  in  a  copper  kettle  3  Ibs.  of  corn 
syrup,  2  Ibs.  of  sugar,  one-quarter  Ib.  of  Nuco  butter,  1^ 
Ibs.  of  condensed  milk.  Cook  to  stiff  ball,  or  245  degrees, 
then  add  one-half  ounce  of  salt  and  one-half  ounce  of  vanilla 
flavor.  Then  pour  out  on  a  greased  slab,  then  do  not  let  the 
batch  get  too  cold  before  the  jacket  is  ready.  Always  make 
the  center  before  you  start  to  cook  the  jackets,  as  the  centers 
must  be  ready  as  soon  as  the  batch  is  poured  out  on  the  slab. 

Chocolate  Center:  Dissolve  2  Ibs.  of  Nuco  butter  in  the 
bon  bon  kettle.  Then  add  1 1/2  Ibs.  of  cocoa  powder  and  mix 
thoroughly,  then  add  enough  powder  sugar  that  is  sifted  to 
make  a  stiff  paste,  so  that  the  center  will  not  run,  then  place 
in  the  center  of  thejacket  and  fold  around  the  center,  then 
close  both  ends,  then  spin  out  and  cut  on  machine. 

Assorted  buttercups  can  be  made  the  same  as  for  assorted 
wafers,  only  they  must  be  cut  on  the  continuous  cutter  in  a 
pillow  shape,  in  place  of  the  wafer  shape. 

The  jackets  for  buttercups  should  be  made  in  the  follow- 
ing colors.  White  pulled  jacket,  pink  pulled  jacket,  yellow 

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Apell's  Up-to-Date  Candy  Teacher 

pulled  jacket,  maple  color  pulled  jacket  colored  with  burnt 
sugar,  orange  pulled  jacket,  and  green  pulled  jacket  and  lav- 
ender pulled  jacket.  In  making  up  the  assortment  for 
buttercups  make  3  batches  of  white  to  4  batches  of  colors. 

PURE  SUGAR  ASSORTED  FRUIT  TABLETS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  25  Ibs. 
of  cane  sugar,  3  Ibs.  of  high  gloss,  1  gallon  of  water.  Cook 
to  330  degrees.  Pour  out  on  a  greased  slab;  then,  when 
the  batch  starts  to  cool,  fold  up  the  edges.  Then  add  the 
different  flavors  and  colors.  Then  run  through  the  tablet 
roll  machine. 


Fruit  Tablet  Machine. 
Thomas  Mills  Bros.,  Philadelphia,  Pa. 

Lemon  Fruit  Tablets:  Add  on  the  slab,  when  the  batch 
is  cool  enough  to  handle,  1  ounce  of  oil  of  lemon  and  3 
ounces  of  powder  citric  acid. 

Orange  Fruit  Tablets.  1  ounce  of  oil  of  orange,  3  ounces 
of  citric  acid.  Color  the  batch  a  light  shade  of  orange. 

Raspberry  Fruit  Tablets :  1  ounce  of  true  fruit  raspberry 
flavor,  3  ounces  of  citric  acid.  Color  the  batch  a  light  red 
color. 

Lime  Fruit  Tablets :  Two-thirds  ounce  of  oil  of  lime,  3 
ounces  of  citric  acid.  Color  the  batch  a  light  green  color. 

THE  20TH  CENTURY  MIX 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  16  Ibs. 

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of  cane  sugar,  2  Ibs.  of  high  gloss,  3  quarts  of  water.  Cook 
to  330  degrees.  Pour  out  on  a  greased  slab.  When  cool 
enough  to  handle  fold  up  the  edges,  then  flavor  and  color, 
then  spin  out  the  size  of  a  lead  pencil  and  cut  on  die  cutting 
machine. 

Make  4  batches  clear,  1  batch  flavor  with  1  ounce  of 
lemon,  and  stripe  the  lemon  batch  with  6  small  white  stripes 
divided  around  the  batch. 

Orange  flavor.  Colored  a  light  orange  shade  and  striped 
with  6  small  white  stripes. 

Anise  flavor.  Colored  with  brilliant  rose  color  and  stripe 
with  6  small  white  stripes. 

Wintergreen  flavor.  Colored  a  light  green  and  striped 
with  6  small  white  stripes. 

Peppermint  flavor.  Pulled  white  body  with  6  small  red 
stripes  around  the  batch. 

Cinnamon  flavor.  Pulled  white  body,  yellow  jacket,  6 
small  red  stripes  around  the  batch. 

This  mix,  when  made  in  the  small  kiss  cutters  on  the  ball 
machine,  makes  a  very  high  grade  jar  mix. 

PARTY  STICK,  OR  OPERA  STICK 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  16  Ibs. 
of  cane  sugar,  2  Ibs.  of  high  gloss,  3  quarts  of  water.  Cook 
to  330  degrees.  Pour  out  on  a  greased  slab ;  then,  when  cool 
enough  to  handle,  fold  up  the  edges,  then  flavor  and  color 
the  different  stripes  that  are  to  be  used  for  the  different  fla- 
vors. When  spinning  out  the  party  stick  spin  the  stick  out 
the  size  of  a  slate  pencil,  for  the  round  stick.  When  making 
the  round  party-stick  the  different  flavors  are  striped.  Where 
the  twist  party  sticks  are  spun  out  in  a  three-cornered  shape 
or  triangle  shape,  and  the  twist  stick  are  plain  colors,  white, 
pink,  yellow,  lavender  and  green. 

The  round  party  stick  is  striped  in  the  following  ways: 
Mint  stick  stripe,  use  1  wide  red  stripe  and  4  small  red 
stripes. 

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Apell's  Up-to-Date  Candy  Teacher 

Lemon  stick,  use  1  wide  white  stripe  and  4  small  white 
stripes  on  a  clear  body. 

Clove  stick,  pulled  white  body,  red  jacket,  striped  with  4 
small  white  stripes. 

Wintergreen  stick,  use  1  wide  white  stripe  and  3  small 
white  stripes  on  a  clear  green  body. 

Cinnamon  stick,  use  1  wide  red  stripe  and  3  small  red 
stripes  on  a  yellow  jacket,  with  a  pulled  white  center. 

In  cutting  the  stick  after  it  is  spun  out  on  the  table,  cut  the 
sticks  with  the  candy  shears  by  using  a  measuring  stick  the 
size  of  the  jars  that  you  are  to  pack  the  sticks  in,  then  fill 
the  top  of  the  jar  with  a  sheet  of  wax  paper  crumpled  up, 
then  place  the  cover  on  the  jar  tight. 

PEANUT  PUFFS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  16  Ibs. 
of  cane  sugar,  2  Ibs.  of  high  gloss,  3  quarts  of  water.  Cook 
to  330  degrees,  then  add  1  pint  of  molasses  and  stir  the 
batch  when  you  add  the  molasses.  Then  cook  to  330  de- 
grees. Pour  out  on  a  greased  slab,  and  when  your  batch 
cools,  fold  up  the  edges.  When  cool  enough  to  handle  pull 
two-thirds  of  the  batch  on  the  hook  and  leave  the  rest  of  the 
batch  clear  for  jacket  and  place  on  the  spinning  board,  then 
pull  the  two-thirds  of  the  batch  and  twist  out  all  the  air,  then 
flatten  the  pulled  batch  out  on  the  spinning  board,  then  place 
in  the  center  of  the  batch  5  Ibs.  of  warm  peanut  butter  that 
is  stiffened  up  with  some  powder  sugar,  so  that  it  is  not  runny 
like.  Then  fold  the  pulled  batch  around  the  peanut  butter 
and  close  both  ends.  Then  stretch  out  about  4  feet  on  the 
table,  then  fold  up  and  stretch  out  again  until  you  have 
folded  up  5  times,  then  shape  the  batch  round  and  place  the 
clear  jacket  around  the  peanut  butter  batch,  then  spin  out 
round  and  cut  with  buttercup  cutter  or  continuous  cutter. 

In  using  the  buttercup  cutter  cut  them  with  a  quick  mo- 

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tion,  so  that  the  ends  will  open  after  they  are  cut. 

By  adding  2  ounces  of  soda  in  the  batch  on  the  slab  it 
will  make  the  peanut  puff  eat  very  crisp.  Do  not  use  the 
soda  in  the  clear  jacket,  only  in  the  part  that  is  to  be  pulled 
on  the  hook,  and  the  soda  must  be  worked  in  the  batch  while 
hot  on  the  slab. 

CREAM  OF  TARTAR  USED  IN  THE  MANUFAC- 
TURE OF  HARD  GOODS 

Use  1  teaspoonful  of  cream  of  tartar  to  25  Ibs.  of  cane 
sugar.  Use  1  gallon  of  water  to  every  25  Ibs.  of  sugar  in 
cooking  hard  goods  with  cream  of  tartar.  Use  two-thirds 
teaspoonful  of  cream  of  tartar  for  clear  drops  or  tablets. 

When  using  cream  of  tartar  in  hard  goods  dissolve  the 
cream  of  tartar  in  a  glass  of  water. 

In  cooking  hard  goods  which  contain  cream  of  tartar  used 
as  a  doctor,  cook  the  pulled  batches  to  325  degrees,  and  the 
clear  batches  to  330  degrees. 

When  using  cream  of  tartar  for  hard  goods  always  use  a 
cold  greased  slab  for  pouring  out  the  batch  on,  or  otherwise 
if  poured  out  on  a  warm  slab  the  batch  will  start  to  grain 
and  cannot  be  used  for  stick  candy. 

In  using  too  much  cream'  of  tartar  in  hard  goods  your 
goods  will  get  sticky  and  soft. 


GLUCOSE  USED  IN  THE  MANUFACTURE  OF 
HARD  GOODS  ON  THE  OPEN  FIRE 

Glucose,  the  sugar  of  starch,  is  the  product  secured  by 
the  change  of  cereal  starch  through  acidulated  water.  All 
starchy  matter  can  be  allowed  for  this  manufacture.  Glu- 
cose, or  corn  starch  are  found  in  the  trades  under  two  dis- 
tinct forms,  a  solid  considered  under  the  name  of  lumps  or 
thick  glucose,  and  in  the  syrup  form  described  under  the 
name  of  crystal  glucose  or  corn  syrup,  and  is  sold  to  the  trade 

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as  43  and  45  glucose  or  corn  syrup. 

The  wholesale  and  retail  confectioners  prefer  the  corn 
syrup  testing  43  degrees  on  syrup  gauge,  where  the  chewing 
gum  manufacturers  prefer  the  corn  syrup  testing  45  degrees 
on  the  syrup  gauge. 

In  the  manufacture  of  stick  candy  use  6  Ibs.  of  corn  syrup 
to  25  Ibs  of  cane  sugar.  Cooked  at  310  degrees  for  pulled 
goods,  312  degrees  for  clear  goods. 

For  Chocolate  coated  hard  goods,  as  chips,  use  8  Ibs.  of 
corn  syrup  to  25  Ibs.  of  sugar.  Cooked  to  300  degrees. 

For  broken  mix  or  holiday  mix,  use  10  Ibs.  of  corn  syrup 
to  25  Ibs.  of  sugar.  Cooked  to  285  to  290  degrees  for  pulled 
goods. 

For  wrapped  stick  candy,  use  12  Ibs.  of  corn  syrup  to  25 
Ibs.  of  sugar.  Cooked  to  300  degrees  for  pulled  stick. 

For  horehound  drops  or  tablets,  use  5  Ibs.  of  corn  syhup 
to  25  Ibs.  of  sugar.  Cooked  to  312  degrees. 

For  hard  goods  casted  in  starch,  use  7  Ibs  of  corn  syrup 
to  14  Ibs.  of  sugar.  Cooked  to  290  degrees. 

For  glaze  dipped  goods,  use  3  Ibs.  of  corn  syrup  to  7  Ibs. 
of  sugar.  Cooked  to  300  degrees. 

For  peanut  bar,  use  4  Ibs.  of  corn  syrup  to  6  Ibs.  of  sugar. 

In  cooking  hard  goods  that  are 'cooked  to  300  degrees 
or  more,  use  cane  sugar  only;  For  low  boil  goods  use  beet 
sugar. 


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Apell's  Up-to-Date  Candy  Teacher 

STAND  UP  CARAMELS,  MADE  ON    THE    OPEN 
FIRE  WITH  PORTABLE  MIXER 


Portable  Fire  Mixer  for  Cooking  Stand  Up  Caramels. 
Savage  Bros.  Co.,  Chicago,  III. 

PLAIN  VANILLA  CARAMEL 

Place  in  copper  kettle  and  cook  with  portable  fire  mixer  5 
Ibs.  of  corn  syrup,  6  Ibs.  of  sugar,  1  Ib.  of  Nuco  butter,  one- 
half  gallon  of  20  per  cent  cream.  Cook  to  soft  ball,  then 
add  7  Ibs  of  sweetened  condensed  milk  that  contains  7  per 
cent  of  butter  fat.  Then  cook  to  stiff  ball  when  tried  in  cold 
water.  Then  add  1  ounce  of  vanilla  flavor  and  1  ounce  of 
salt.  When  you  add  the  condensed  milk  do  not  use  too 

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Apell's  Up-to-Date  Candy  Teacher 

strong  a  fire  on  the  kettle,  or  the  batch  will  scorch  on  the 
bottom  of  the  kettle.  Then  pour  out  on  a  cold  water  slab 
that  is  greased  and  dusted  with  flour.  When  cold,  cut  with 
caramel  cutter,  or  on  a  vertical  cutter. 


Cold  Water  Slab  for  Cooling  the  Caramels.     Thomas  Mills 
Bros.,  Philadelphia,  Pa. 

VANILLA  NUT  STAND  UP  CARAMEL 

Place  in  a  copper  kettle  with  the  portable  mixer  5  Ibs.  of 
corn  syrup,  6  Ibs.  of  sugar,  one-half  gallon  of  20  per  cent 
cream.  Cook  to  soft  ball,  then  add  1  Ib.  of  Nuco  butter 
and  7  Ibs.  of  sweetened  condensed  milk,  and  finish  cooking 
the  batch  to  a  stiff  ball  when  tried  in  cold  water,  then  add  2 
Ibs.  of  almonds,  1  ounce  of  salt  and  1  ounce  of  vanilla  flavor. 
Pour  out  on  the  cooling  slab  with  rods  five-eighths  inch  high. 
When  cold  cut  in  squares  on  the  machine.. 

CHOCOLATE  PLAIN  STAND  UP  CARAMEL 

Place  in  copper  kettle  and  cook  with  the  portable  fire 
mixer  5  Ibs.  of  corn  syrup,  5  Ibs.  of  sugar,  one-half  gallon 
of  20  per  cent  cream,  1  Ib.  of  Nuco  butter.  Cook  to  soft 
ball,  then  add  6  Ibs.  of  condensed  sweetened  milk,  then  cook 
to  stiff  ball  when  tried  in  cold  water.  Then  add  2  Ibs.  of 
liquor  chocolate  that  is  cut  up  fine,  and  1  ounce  of  vanilla 
flavor  and  1  ounce  of  salt.  Pour  out  on  cold  water  slab  that 

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Apell's  Up-to-Date  Candy  Teacher 

is  greased  and  dusted  with  flour.    Then  spread  out  between 
rods  five-eighths  inch  high.    When  cold  cut  by  machine. 

CHOCOLATE  NUT  STAND  UP  CARAMEL 
Make  the  same  as  the  chocolate  plain  caramel,  then  add 
2  Ibs.  of  almonds  or  walnuts  when  the  batch  is  cooked  to  a 
stiff  ball  when  tried  in  cold  water. 

STRAWBERRY  FLAVOR  STAND  UP  CARAMEL 

Place  in  a  copper  kettle  and  cook  with  the  portable  fire 
mixer  5  Ibs.  of  corn  syrup,  6  Ibs.  of  sugar,  one-half  gallon  of 
20  per  cent  cream,  1  Ib.  of  Nuco  butter.  Cook  to  soft  ball, 
then  add  7  Ibs.  of  sweetened  condensed  milk,  then  cook  to  a 
stiff  ball  when  tried  in  cold  water,  then  add  1  ounce  of  true 
fruit  strawberry  flavor  and  one-half  ounce  of  citric  acid,  and 
color  the  batch  a  strawberry  red  color.  Then  pour  out  on 
the  cold  water  slab  between  five-eighths  inch  rods.  When 
cool  cut  in  caramels. 

VANILLA  CREAMED  CENTER  STAND  UP 
CARAMELS 

Caramel  part  for  top  and  bottom: 

Place  in  a  copper  kettle  5  Ibs.  of  corn  syrup.  5  Ibs.  of 
sugar,  one-half  gallon  of  20  per  cent  cream,  1  Ib.  of  Nuco 
butter.  Cook  to  a  soft  ball,  then  add  6  Ibs.  of  7  per  cent 
sweetened  condensed  milk.  Then  finish  cooking  the  batch 
to  a  stiff  ball  when  tried  in  cold  water,  then  add  1  ounce  of 
vanilla  flavor  and  1  ounce  of  salt.  Then  pour  out  on  a 
greased  slab  and  spread  the  batch  thin. 

Now  cook  the  center  part.  Place  in  a  copper  kettle  and 
cook  on  the  gas  furnace  4  Ibs.  of  sugar,  3  Ibs.  of  corn  syrup, 
\y2  pints  of  water,  12  ounces  of  Nuco  butter.  Cook  to  245 
degrees.  Take  from  the  fire  and  add  2T/2  Ibs.  of  fondant 
cream,  then  mix  thoroughly  with  paddle.  Then  add  1 T/2  Ibs. 
of  special  nougat  fondant  and  mix  thoroughly.  Then  add 

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Apell's  Up-to-Date  Candy  Teacher 

1  ounce  of  vanilla  flavor,  then  place  the  batch  back  on  the 
fire  and  heat  the  bottom  of  the  kettle,  then  stir  the  batch 
with  a  paddle,  then  pour  out  on  a  greased  slab  that  is  dusted 
with  corn  starch.  Then  let  it  set  like  on  the  slab.  Then  take 
a  scraper  and  form  the  batch  up  into  a  lump.  Then,  when 
the  batch  gets  cold  enough  to  knead  up  with  your  hands, 
take  and  flatten  out  the  cream  on  half  of  the  caramel  batch 
that  is  on  the  slab.  Then  fold  the  other  half  of  the  caramel 
over  the  cream  center.  Then  roll  down  to  five-eighths 
inch  thick.  -Let  stand  over  night,  then  cut  into  caramels. 

FRUIT  STAND  UP  CARAMEL 

Place  in  a  copper  kettle  and  cook  with  the  portable  fire 
mixer  5  Ibs.  of  corn  syrup,  6  Ibs.  of  sugar,  one-half  gallon  of 
cream.  Cook  to  a  soft  ball,  then  add  1  Ib.  of  Nuco  butter 
and  7  Ibs.  of  condensed  milk  sweetened,  then  cook  the  batch 
to  a  stiff  ball  when  tried  in  cold  water,  then  add  2  Ibs.  of 
glazed  cherries,  1  Ib.  of  pineapple  pieces  and  1  Ib.  of 
bleached  Sultana  raisins.  Then  pour  out  on  the  cold  water 
slab  that  is  greased  and  dusted  with  flour.  When  cold  cut 
in  caramels. 

CARAMEL  ROLL 

Center  part  for  caramel  roll:  Place  in  a  copper  kettle 
and  cook  on  the  open  fire  4  Ibs.  of  sugar,  3  Ibs.  of  corn  syrup, 
\y2  pints  of  water,  12  ounces  of  Nuco  butter.  Cook  to  247 
degrees.  Take  from  the  fire  and  add  3  Ibs.  of  fondant 
cream  and  mix  thoroughly,  then  add  \y2  Ibs.  of  special 
nougat  fondant,  then  add  1  ounce  of  vanilla  flavor  and  mix 
thoroughly.  Then  place  on  the  fire  and  heat  the  bottom  of 
the  kettle  and  mix  thoroughly,  then  pour  out  on  a  greased 
slab  that  is  dusted  with  flour,  then  let  it  set  like  on  the  slab, 
then  take  a  scraper  and  form  the  batch  up  in  a  pile;  then, 
when  the  batch  gets  cool  enough  to  handle,  knead  up  well 
with  your  hands,  then  it  is  ready  to  be  used  for  the  cara- 

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Apell's  Up-to-Date  Candy  Teacher 

mel  center. 

Caramel  jacket  part:  Place  in  a  copper  kettle  and  cook 
with  the  portable  fire  mixer  5  Ibs.  of  corn  syrup,  5  Ibs  of 
sugar,  1  Ib.  of  Nuco  butter,  6  Ibs.  of  sweetened  condensed 
milk.  Cook  to  stiff  ball,  then  add  1  ounce  of  vanilla  flavor 
and  1  ounce  of  salt.  Then  pour  out  on  a  cool  slab  that  is 
greased  very  light  and  dusted  with  a  little  flour.  Then,  as 
soon  as  the  batch  gets  cool  enough  to  handle,  so  that  the 
caramel  will  keep  its  shape,  flatten  out  the  cream  batch  on 
the  caramel  that  is  spread  out  thin.  Then  roll  up  like  a 
jelly  roll.  Then  roll  and  stretch  out  in  strips  in  between 
iron  rods  until  the  caramel  is  cool  enough  to  hold  its  shape, 
then  cut  in  slices. 

STAND  UP  CARAMELS  FOR  HOT  WEATHER 

Place  in  a  copper  kettle  and  cook  with  portable  fire  mixer 
5  Ibs.  of  corn  syrup,  5  Ibs.  of  sugar,  1  gallon  of  cream,  1  Ib. 
of  Nuco  butter.  Cook  to  a  stiff  ball,  then  add  6  Ibs.  of 
sweetened  condensed  milk,  then  finish  cooking  the  batch  to 
a  light  crack.  Then  turn  out  the  gas  on  the  furnace  and  add 
3  Ibs.  of  short  fondant  cream,  then  mix  thoroughly,  then 
add  1  ounce  of  salt  and  1  ounce  of  vanilla  flavor.  Then 
mix  thoroughly  for  5  minutes  with  mixer,  then  pour  out  on 
trays  24x36  inches,  lined  with  Kraft  paper  24x36  inches, 
with  five-eighth  inch  rods  on  the  tray.  The  trays  should 
have  end  cleats  l;j£  inches  high  and  the  trays  should  be 
made  of  three-quarter  inch  boards.. 

Every  retail  shop  should  have  at  least  one  dozen  of  these 
trays  made  up,  as  they  can  be  used  for  nougat  work,  fudge 
work^nd  summer  caramels. 

Then,  after  you  have  poured  the  batch  out  on  the  tray 
and  the  batch^has  been  on  the  tray  for  30  minutes,  take  and 
dissolve  2  ounces  of  gelatine  in  6  ounces  of  water,  then  glaze 
the  top  of  the  caramel  batch  with  this  gelatine  water,  then 
let  the  batch  stand  over  night  on  the  tray;  then,  next  day, 

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Apell's  Up-to-Date  Candy  Teacher 

turn  the  batch  over  and  soak  the  paper  with  a  wet  cloth, 
then  peel  the  paper  from  the  batch,  then  dust  the  bottom 
of  the  batch  where  you  have  taken  off  the  paper,  with  a  little 
starch,  and  use  a  bench  brush  for  dusting  on  the  starch. 
Then  let  stand  until  dry,  then  take  and  cut  the  batch  ,in 
strips  and  rip  on  the  nougat  cutter.  Then  have  a  boy  to  cut 
them  in  squares,  then  let  dry  over  night.  Then  they  are 
ready  for  the  counter. 

Vanilla  Nut  Stand  Up  Caramel  for  Hot  Weather:  Use 
2l/2  Ibs.  of  almonds  to  the  vanilla  batch. 

Chocolate  Stand  Up  Caramel  for  Hot  Weather.  Use 
2  Ibs.  of  liquor  chocolate  for  the  plain  and  2l/2  Ibs.  of  al- 
monds for  the  chocolate  nut  caramel. 

Strawberry  Stand  Up  Caramel  for  Hot  Weather:  Use  1 
ounce  of  true  fruit  strawberry  flavor  and  one-half  ounce  of 
citric  acid,  and  color  the  batch  a  red  color  when  you  add  the 
fondant  cream  to  the  batch. 

Cocoanut  Stand  Up  Caramel  for  Hot  Weather:  Use  2 
Ibs.  of  shredded  cocoanut  and  1  ounce  of  vanilla  flavor  and 
1  ounce  of  salt. 

WRAPPED  KISSES  FOR  THE  RETAIL  CONFEC- 
TIONER 

The  retail  confectioner  can  build  up  a  great  business  on 
wrapped  candy  kisses,  by  using  the  up-to-date  methods  in  his 
display  window  for  turning  out  the  candy  wrapped  kisses. 

Think  of  the  advantage  it  will  give  you  in  your  city  by 
specializing  on  wrapped  candy  kisses  with  the  different  ma- 
chines used  in  the  manufacture  of  wrapped  kisses,  as  the 
pulling  machine  in  operation  pulling  a  batch  of  taffy  in  your 
display  window,  and  also  the  kiss  wrapping  machine  in  opera- 
tion wrapping  the  candy  kisses  in  your  display  window.  You 
will  find  the  advertising  feature  of  these  machines  showing 
them  in  operation  in  your  window  is  very  valuable  in  mak- 
ing sales,  and  is  sure  to  attract  crowds  of  people  passing 
your  store. 

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Apell's  Up-to-Date  Candy  Teacher 

CREAM  TAFFY  WRAPPED  KISSES 

Place  in  a  copper  kettle  and  cook  on  the  open  gas  furnace 
7  Ibs.  of  corn  syrup.  5  Ibs.  of  sugar,  1  quart  of  water,  8 
ounces  of  Nuco  butter.  Cook  to  260  degrees,  then  add  1  pint 
of  20  per  cent  sweet  cream  and  cook  to  a  very  light  crack 
when  tried  in  cold  water.  Then  pour  out  on  a  greased  slab, 
then  add  one-half  ounce  of  vanilla  flavor  and  one-half  ounce 
of  salt.  Then  fold  up,  and  when  cold  enough  to  handle  place 
on  the  pulling  machine  and  pull  very  light. 


Taffy  Pulling  Machine. 


H.  L.  Hildreth  Co.,  Boston,  Mass. 
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Apell's  Up-to-Date  Candy  Teacher 

Then  take  part  of  the  batch  from  the  pulling  machine  and 
cool  on  the  marble  slab.  Then,  when  cool  enough  to  hold 
its  shape,  place  on  the  spinning  table  of  the  wrapping  ma- 
chine and  feed  the  wrapping  machine  and  wrap  in  white 
wax  paper. 


Machine  for  Cutting  and  Wrapping  Candy  Kisses. 
Package  Machinery  Co.,  Springfield,  M.ass. 

MOLASSES  CREAM  TAFFY  WRAPPED  KISSES 

Place  in  a  copper  kettle  and  cook  on  the 'gas  furnace  5  Ibs. 
of  sugar,  7  Ibs.  of  corn  syrup,  \y2  pints  of  water,  8  ounces 
of  Nuco  butter.  Cook  to  260  degrees.  Add  1  pint  of  mo- 
lasses and  1  pint  of  20  per  cent  cream  and  stir  the  batch 
continuously  when  you  add  the  molasses  and  cream.  Then 
cook  the  batch  to  a  very  light  crack  when  tried  in  cold 
water,  then  add  1  ounce  of  vanilla  flavor  and  one-half  ounce 
of  salt.  Then  pour  out"  on  a  greased  marble  slab.  When 

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dpell's  Up-to-Date  Candy  Teacher 

cold  enough  to  handle  place  on  pulling  machine  and  pull  very 
light,  then  wrap  on  machine  in  yellow  wrappers. 

STRAWBERRY  CREAM  TAFFY  WRAPPED  KISSES 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  5  Ibs. 
of  sugar,  7  Ibs.  of  corn  syrup,  8  ounces  of  Nuco  butter,  lJ/2 
pints  of  water.  Cook  to  260  degrees,  then  add  1  pint  of 
20  per  cent  cream,  and  stir  your  batch  when  you  add  the 
cream,  and  finish  cooking  the  batch  to  a  very  light  crack 
when  tried  in  cold  water.  Then  add  1  ounce  of  true  fruit 
flavor,  then  pour  out  on  a  greased  slab.  When  cold  enough 
to  handle,  add  one-quarter  ounce  of  citric  acid  and  mix  thor- 
oughly into  the  batch.  Then  color  with  brilliant  rose  color 
a  light  strawberry  color.  Then  place  on  the  pulling  machine 
and  pull  very  light.  Then  place  on  spinning  board  of  wrap- 
ping machine  and  cut  and  wrap  by  the  machine  in  pink 
wrappers. 

SALT  WATER  CREAM  TAFFY 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  5  Ibs. 
of  sugar,  7  Ibs.  of  corn  syrup,  8  ounces  of  Nuco  butter,  lj^ 
pints  of  water.  Cook  to  260  degrees.  Then  add  1  pint  of 
20  per  cent  cream,  then  stir  the  batch  continuously  and  fin- 
ish cooking  the  batch  to  a  very  light  crack  when  tried  in  cold 
water.  Pour  out  on  a  greased  slab,  then  add  1  ounce  of 
vanilla  flavor  and  \y2  ounces  of  salt.  Then  fold  the  salt 
and  the  vanilla  in  the  batch  thoroughly;  then,  when  cool 
enough  to  handle,  place  on  the  pulling  machine  and  pull  the 
batch  very  light.  Then  cut  and  wrap  by  wrapping  machine 
in  white  wax  papers. 

PEANUT  BUTTER  TAFFY  KISSES 

Place  3  Ibs.  of  peanut  butter  in  a  bon  bon  kettle  and  mix 
in  enough  4  X  powder  sugar  to  make  the  peanut  butter  have 
a  stiff  body,  then  add  1  ounce  of  salt  and  mix  thoroughly. 
Then  it  is  ready  to  be  used  for  center. 

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Apell's  Up-to-Date  Candy  Teacher 

Now  cook  the  jacket.  Place  in  a  copper  kettle  and  cook 
on  the  open  fire  5  Ibs.  of  sugar,  7  Ibs.  of  corn  syrup,  \y> 
pints  of  water,  8  ounces  of  Nuco  butter.  Cook  to  260  de- 
grees, then  add  1  pint  of  20  per  cent  cream  and  finish  cook- 
ing the  batch  to  a  very  light  crack  when  tried  in  cold  water, 
then  pour  out  on  a  greased  slab,  then  add  a  little  caramel 
color  or  burnt  sugar  color  to  color  the  batch  a  light  maple 
color,  then  add  1  ounce  of  vanilla  ffavor  and  1  ounce  of  salt 
and  mix  in  thoroughly  on  the  slab.  Then,  when  cold  enough 
to  handle,  pull-  very  light  on  the  pulling  machine,  then  take 
from  the  pulling  machine  and  let  the  batch  get  cool  on  the 
slab,  then  flatten  the  batch  out  and  place  the  peanut  butter  in 
the  center  and  fold  the  batch  around  the  peanut  butter. 
Then  close  both  ends  of  the  batch,  then  place  the  batch  on 
the  spinning  table  of  the  wrapping  machine  and  spin  out  and 
feed  the  wrapping  machine.  Then  wrap  in  chocolate  wax 
paper  wrappers. 


CREAM  DIPPED  BON  BONS 


GLAZE  CREAM  FONDANT  FOR  DIPPING  BON 
BON  CREAM  CENTERS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  40  Ibs. 
of  cane  sugar,  1  2-3  ounces  of  acetic  acid  No.  8  only;  1  ounce 
gum  solution,  7  quarts  of  water.  Cook  to  242  degrees  for 
cool  weather  or  243  degrees  for  warm  weather. 

Pour  out  on  ball  cream  beater  and  sprinkle  the  top  of  the 
batch  with  12  ounces  of  gelatine  solution.  When  the  syrup 
will  hold  an  impression  turn  the  water  off  from  the  cooling 
table  and  start  to  cream  to  a  fondant.  Then  it  is  ready  to 
dip  with. 

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Apell's  Up-to-Date  Candy  Teacher 

GUM  ARABIC   SOLUTION    FOR   GLAZE   CREAM 

FONDANT 

Soak  over  night  in  a  glass  jar  4  ounces  of  powder  gum 
arabic  in  1  pint  of  water.  In  the  morning  it  will  be  thor- 
oughly dissolved. 

Gelatine  solution  to  be  used  for  sprinkling  the  top  of  the 
batch  after  it  is  poured  out  on  ball  beater. 

When  you  start  to  cook  your  batch  dissolve  2  ounces  of 
powder  gelatine  in  12  ounces  of  water  and  let  it  cool  by  the 
time  the  batch  is  cooked,  and  when  the  batch  is  poured  out 
on  the  ball  beater  use  this  gelatine  solution  to  sprinkle  the  top 
of  the  batch  in  place  of  cold  water. 

Sprinkle  the  cooling  table  of  the  machine  with  2  cups  of 
cold  water  before  you  pour  the  batch  out  on  the  machine, 
then  use  the  gelatine  solution  for  sprinkling  the  top  of  the 
syrup. 

CREAM  FONDANT  FOR  BON  BON  CENTERS 
TO  BE  CASTED  IN  STARCH 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  40  Ibs. 
of  cane  sugar,  12  Ibs.  of  corn  syrup,  lj/2  gallons  of  water. 
Cook  to  238  degrees.  Then  pour  out  on  ball  cream  beater 
that  is  sprinkled  with  2  cups  of  cold  water,  then  sprinkle  the 
top  of  the  batch  with  2  cups  of  cold  water.  When  the  syrup 
will  hold  an  impression  start  to  cream  to  a  fondant.  Then 
it  is  ready  to  be  used  for  bon  bon  centers. 

Vanilla  Cream  Center:  Place  10  Ibs.  of  fondant  cream 
in  a  copper  kettle,  then  place  the  kettle  on  the  fire  and  melt 
down  thin  enough  to  cast.  Then  add  1  Ib.  of  special  fondant 
cream  and  1  ounce  of  vanilla  flavor.  Mix  thoroughly  and 
heat  so  that  the  cream  will  be  thin  enough  to  cast  with  a  5- 
spout  runner.  Then  let  stand  in  starch  o;ver  night.  Then, 
next  day,  take  out  of  starch  and  dip  in  glaze  fondant  cream. 

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Apell's  Up-to-Date  Candy  Teacher 


Bon  Bon  Dipping  Table. 

In  dipping  bon  bons  place  5  Ibs.  of  the  glaze  dipping 
cream  in  the  bon  bon  kettle,  then  heat  the  cream  thin  enough 
so  that  you  can  dip  the  cream  with  a  bon  bon  dipping  fork 
Take  and  drop  one  center  at  a  time  in  the  melted  fondant 
and  then  dip  the  center  out  with  the  bon  bon  dipping  fork, 
then  place  the  center  on  trays  lined  with  white  oil  cloth  or 
heavy  wax  paper,  and  after  you  have  dipped  about  6  centers 
try  to  lift  off  the  first  center,  and  if  the  center  leaves  the  oil 
cloth  or  wax  paper  that  it  is  dipped  on,  the  cream  is  heated 
hot  enough.  If  the  bon  bon  does  not  leave  the  oil  cloth  or 
wax  paper  your  cream  is  not  heated  enough,  and  your  bon 
bons  will  shrink  after  being  dipped;  that  is,  the  cream  on  the 
center  will  shrivel  up  after  standing  for  any  length  of  time. 
After  you  have  dipped  with  the  cream  and  you  find  that  the 
cream  is  getting  too  thick,  do  not  put  too  much  heat  on  the 
cream;  add  a  little  gum  arabic  solution  and  use  the  gum  so- 
lution for  thinning  the  creanV. 

When  you  overheat  the  glaze  dipping  cream,  the  cream 
on  the  bon  bons  will  lose  their  gloss  right  away  after  being 
dipped.  The  gum  arabic  solution  is  used  to  hold  the  gloss, 
but  if  the  crea  mis  overheated  so  that  it  has  started  to  turn 
to  sugar  in  the  dipping  kettle,  do  not  try  to  dip  with  the 

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cream;  put  in  a  fresh  batch  of  cream  and  start  over,  melting 
another  batch  of  cream,  as  the  cream  is  nothing  but  pure 
sugar  it  can  be  used  the  same  as  sugar  in  making  other  dif- 
ferent kinds  of  candy  that  are  cooked  low.  Do  not  use  this 
scrap  on  stick  candy  or  high  cooked  goods. 

STRAWBERRY  CREAM  CENTER 

Place  10  Ibs.  of  fondant  cream  in  a  copper  kettle  and 
heat  thin  enough  to  cast,  then  add  1  Ib.  of  special  fondant 
and  1  ounce  of  strawberry  true  fruit  flavor,  and  color  the 
center  a  light  pink.  Then  cast  in  starch.  Dip  in  a  pink  glaze 
fondant. 

CHERRY  CREAM  CENTER  __ 

Place  10  Ibs.  of  fondant  cream  in  a  copper  kettle  and  heat 
thin  enough  to  cast,  then  add  1  Ib.  of  special  fondant,  then 
cast  in  round  molds  that  have  a  glazed  cherry  dropped  in 
each  impression.  Have  the  girls  drop  the  cherries  into  the 
starch  impressions,  then  cast  the  fondant  on  top  of  the  cher- 
ries in  the  molds.  Do  not  use  Maraschino  dipping  cherries 
for  bon  bon  work,  use  only  the  glazed  Maraschino  cherry 
for  bon  bon  work.  Dip  in  white  and  pink  glaze  fondant. 

MAPLE  WALNUT  CREAM  CENTER 

Place  10  Ibs.  of  fondant  cream  in  a  copper  kettle  and 
heat  thin  enough  to  cast,  then  add  1  Ib.  of  special  fondant 
and  mix  thoroughly.  Then  cast  in  a  flat  oval  shaped  mold, 
and  have  a  whole  or  half  walnut  dropped  in  each  mold,  then 
cast  on  top  of  walnut  with  a  5-spout  runner.  You  can  make  a 
maple  fondant,  or  flavor  the  fondant  with  maple  flavor,  and 
color  with  burnt  sugar  £olor.  Dip  in  a  maple  color  glaze 
fondant. 

FILBERT  CREAM  CENTER 

Place  10  Ibs.  of  fondant  cream  in  a  copper  kettle  and 

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heat  thin  enough  to  cast,  then  add  1  Ib.  of  special  fondant 
and  mix  thoroughly,  then  cast  in  starch  with  filberts  dropped 
in  the  molds.  Then  dip  in  white  or  orange  glaze  fondant. 

LEMON  CREAM  CENTER 

Place  10  Ibs.  of  fondant  cream  in  a  copper  kettle  and  heat 
thin  enough  to  cast,  then  add  1  Ib.  of  special  fondant  and 
mix  thoroughly.  Then  add  one-quarter  ounce  of  lemon  fla- 
vor and  color  the  cream  a  very  light  yellow  color.  Then 
dip  in  yellow  glaze  fondant  and  top  with  glaze  pineapple. 

ORANGE  CREAM  CENTER 

Place  10  Ibs.  of  fondant  cream  in  a  copper  kettle  and  heat 
thin  enough  to  cast,  then  add  1  Ib.  of  special  fondant.  Then 
mix  thoroughly,  then  add  one-half  ounce  of  orange  flavor 
and  color  the  cream  a  light  orange  color.  Then  dip  in  an 
orange  glaze  fondant  and  top  with  a  small  piece  of  glazed 
cherry. 

PECAN  CREAM  CENTER 

Place  10  Ibs.  of  maple  fondant  cream  in  a  copper  kettle, 
then  heat  thin  enough  to  cast,  then  add  1  Ib.  of  special  fon- 
dant and  mix  thoroughly.  Then  cast  in  starch  with  pecans 
dropped  in  the  molds,  then  dip  in  maple  glaze  fondant;  or 
you  can  make  the  center  with  plain  fondant  and  top  with  a 
whole  pecan  half. 

ALMOND  PASTE  CENTER 

Place  8  Ibs.  of  fondant  cream  in  a  copper  kettle  and  heat 
thin  enough  to  cast,  then  add  2  Ibs.  of  almond  paste  and  mix 
thoroughly.  Then  add  1  Ib.  of  special  fondant  and  mix 
and  heat  the  cream  thin  enough  so  that  you  can  cast  with  a 
5-spout  runner.  Then  dip  in  a  light  green  glaze  fondant  and 
top  with  a  pistachio  nut. 

APRICOT  JELLY  CENTER 

Soak  for  1  hour  5  ounces  of  Jap  gelatine  in  1  gallon  of 

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water,  then  place  in  a  copper  kettle  and  cook  with  the  porta- 
ble fire  mixer  until  the  Jap  gelatine  is  thoroughly  dissolved, 
then  add  10  Ibs.  of  sugar,  7  Ibs.  of  corn  syrup  and  cook  until 
the  jelly  strings  from  a  palette  knife,  then  pour  out  in  a  ket- 
tle to  cool. 

Now  cook  on  the  fire  in  a  copper  kettle  one-half  gallon  of 
apricot  pulp  that  has  been  rubbed  through  a  sieve,  with  3 
Ibs.  of  sugar;  then  cook  the  apricot  batch  until  it  drops  in 
small  sheets  from  a  paddle,  then  mix  this  apricot  jelly  with 
the  batch  of  Jap  jelly,  then  cast  in  starch,  and  use  a  drop 
shape  mold.  Dip  in  yellow  glaze  fondant. 

COCOANUT  GLAZE  BON  BONS 

Made  in  white,  pink,  yellow  and  orange  colors. 

Center  for  cocoanut  bon  bons :  Place  10  Ibs.  of  corn  syrup 
in  a  copper  kettle  and  heat  the  corn  syrup  to  the  boiling  point, 
then  add  1  ounce  of  vanilla  flavor  and  add  8  Ibs.  of  fine 
cocoanut,  and  when  adding  the  cocoanut  mix  the  cocoanut 
thoroughly,  then  pour  out  on  a  greased  slab  that  is  dusted 
heavily  with  flour.  Then  roll  down  to  one-half  inch  thick; 
then,  when  cold,  feed  through  cocoanut  ball  machines,  or  cut 
them  in  squares  on  caramel  machine,  and  then  have  girls 
roll  them  rouund.  Cocoanut  bon  bons  that  are  made  for  the 
wholesale  trade  should  be  crystallized  and  should  be  made 
by  the  cocoanut  ball  machine.  When  made  for  the  retail 
trade  dip  in  a  glaze  fondant,  and  do  not  crystallize  them. 

FIG  CENTER 

Place  8  Ibs  of  corn  syrup  in  a  copper  kettle,  then  bring 
the  corn  syrup  to  a  good  boil,  then  add  4  Ibs.  of  ground  figs. 
Then  add  enouguh  fine  cocoanut  to  make  a  stiff  body,  or 
about  8  Ibs ;  then  dump  out  on  a  greased  slab  that  is  dusted 
heavily  with  flour,  then  roll  down  to  one-half  inch  thick; 
then,  when  cold,  cut  in  squares,  then  dip  in  maple  glaze 
fondant 

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Apell's  Up-to-Date  Candy  Teacher 

CREAM  GLAZE  PATTIES,  OR  WAFERS 

Glaze  fondant  cream  for  patties: 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  40  Ibs. 
of  cane  sugar,  2  ounces  of  acetic  acid,  No.  8  only;  7  quarts 
of  water.  Cook  to  242  degrees  in  cool  weather,  243  in 
warm  weather.  Pour  out  on  ball  cream  beater  and  sprinkle 
the  top  of  the  batch  with  2  ounces  of  gelatine  dissolved  in 
12  ounces  of  water.  When  cool  cream  to  a  fondant.  Then 
it  is  ready  to  dip  with. 

CREAM  PATTIES 

Place  5  Ibs.  of  glaze  fondant  in  the  bon  bon  kettle  and 
heat  the  cream  thin  enough  so  that  it  can  be  casted  with  a 
funnel  dropper,  then  add  one-quarter  ounce  of  oil  of  pep- 
permint and  mix  thoroughly.  Then  pour  in  funnel  dropper 
and  drop  on  trays  lined  with  wax  paper.  Use  the  heavy  wax 
paper  for  dropping  the  wafers  on.  Never  drop  wafers  of 
patties  on  a  marble  or  steel  slab  lined  with  wax  paper.  Have 
some  trays  made  24x36  inches,  the  size  of  the  standard  size 
sheets  of  wax  paper,  and  as  soon  as  you  have  run  out  one 
tray  of  wafers,  have  a  girl  turn  the  wafers  over.  That  will 
keep  the  top  of  the  wafers  from  spotting. 

Make  the  cream  glaze  wafers  in  white  color,  flavor  with 
peppermint;  yellow  color,  and  flavor  with  lemon  flavor; 
pink  color,  .and  flavor  with  wintergreen  flavor;  chocolate 
color,  color  and  flavor  with  liquor  chocolate  cut  up  fine,  and 
to  5  Ibs.  of  glaze  fondant  use  12  ounces  of  liquor  chocolate; 
and  as  the  chocolate  will  stiffen  the  cream,  thin  the  cream 
down  with  a  gelatine  solution  made  with  2  ounces  of  gela- 
tine to  12  ounces  of  water.  Only  use  enough  of  the  solution 
to  thin  the  fondant  so  that  it  is  thin  enough  to  drop  with 
the  funnel  dropper. 


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Cream  Wafer  Dropper  for  Dropping  Two  or  Three  Colors. 
Thomas  Mills  Bros.,  Philadelphia,  Pa. 

This  patent  cream  wafer  dropper  is  used  with  great  suc- 
cess in  running  2  or  3  color  cream  wafers,  in  which  the  col- 
ors are  exquisitely  blended  together.  This  patent  cream 
wafer  dropper  can  also  be  used  in  dropping  butter  scotch 
wafers. 

BUTTER  SCOTCH  WAFERS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  7  Ibs'.  of 
sugar,  3  Ibs.  of  corn  syrup,  1  quart  of  water.  'Cook  to  295 
degrees,  then  add  8  ounces  of  creamery  butter,  1  ounce  of 
salt  and  a  little  burnt  sugar  color,  and  stir-the  batch  when 
you  add  the  butter,  and  as  soon  as  the  butter  is  cooked  thor- 
oughly through  the  syrup,  take  from  the  fire.  Then  pour  in 
the  funnel  dropper  and  fill  the  dropper  two-thirds  full,  then 
drop  out  on  a  greased  slab,  and  as  soon  as  you  have  run  the 
batch  out  take  a  French  knife  and  loosen  the  wafers  from 
the  slab.  When  cold  pack  in  jars. 

GLAZE  PATTIES 

In  making  glaze  patties  you  must  have  about  24  to  36 
frames  made  10^x14  inches,  with  3*4  incn  circles,  and 
each  frame  should  contain  12  of  these  3^  inch  circles,  and 
the  circles  and  frames  should  only  be  two-eighth  inch  high, 
and  made  of  one-sixteenth  inch  sheet  iron. 

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Apell's  Up-to-Date  Candy  Teacher 

FORMULA  FOR  GLAZE  PATTIES 

Peanut  glaze  patties :  Place  in  a  copper  kettle  and  cook  on 
the  open  fire  4  Ibs.  of  sugar,  3  Ibs.  of  corn  syrup,  1  quart  of 
water.  .Cook  to  245  degrees,  then  add  7  Ibs.  of  Spanish  No. 
1  peanuts  and  stir  the  batch  continuously  until  the  peanuts 
are  roasted  in  the  syrup  a  light  brown  color,  then  pour  out 
on  a  greased  slab  and  add  1  ounce  of  salt,  then  fold  up  the 
batch  with  a  flat  rod  or  a  large  knife ;  then,  as  soon  as  the 
batch  can  be  handled  with  the  hands,  cut  off  small  pieces 
from  the  batch.  Then  have  a  girl  or  boy  to  press  them  out 
in  the  circles  on  the  slab.  Then  fill  all  the  frames  with  pat- 
ties; then,  as  soon  as  the  patties  will  keep  their  shape,  take 
the  patties  from  the  circles.  When  cold  they  are  ready  to 
be  sold  over  the  counter. 

Walnut  patties:  Place  in  a  copper  kettle  5  Ibs.  of  sugar, 
3  Ibs.  of  corn  syrup,  1  quart  of  water.  Cook  to  290  degrees, 
then  add  3j^  Ibs.  of  walnut  pieces  and  mix  thoroughly  on 
the  fire,  then  pour  out  on  a  greased  slab,  then  add  1  ounce  of 
salt  and  fold  ,up  5  times  with  a  rod  or  knife.  Then  cut  off 
small  pieces  and  place  in  the  circles,  then  press  them  out  in 
shape. 

Brazil  patties:  Place  in  a  copper  kettle  and  cook  on  the 
fire  5  Ibs.  of  sugar,  3  Ibs.  of  corn  syrup,  1  quart  of  water. 
Cook  to  290  legrees,  then  add  3^  Ibs.  of  brazil  pieces  cut 
up  with  a  knife  in  small  pieces.  Then  pour  out  on  a  greased 
slab  and  finish  like  the  peanut  glaze  patties. 

Pecan  glaze  patties.  Place  in  a  copper  kettle  and  cook  on 
the  open  fire  5  Ibs.  of  sugar,  3  Ibs.  of  corn  syrup,  1  quart  of 
water.  Cook  to  300  degrees,  then  add  3  Ibs.  of  pecan  pieces 
and  mix  thoroughly.  Then  pour  out  on  a  greased  slab. 
Then  add  1  ounce  of  salt  and  fold  up  in  the  batch,  then  finish 
like  for  peanut  patties. 

Filbert  glaze  patties:  Place  in  a  copper  kettle  and  cook 
on  the  open  fire  5  Ibs.  of  sugar,  3  Ibs.  of  corn  syrup,  1  quart 
of  water.  .  Cook  to  300  degrees,  then  add  3^  Ibs.  of  filberts. 

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Apell's  Up-to-Date  Candy  Teacher 

Then  pour  out  on  a  greased  slab,  then  add  1  ounce  of  salt, 
then  fold  up  the  batch  and  finish  the  same  as  for  peanut 
patties. 

COCOANUT  PEANUT  FLAKE 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  4  Ibs.  of 
sugar,  3  Ibs.  of  corn  syrup,  1  quart  of  water.  Cook  to  245 
degrees.  Then  add  2  Ibs.  of  Spanish  No.  1  peanuts  and 
roast  the  peanuts  in  the  syrup  a  light  brown  color,  then  add 
2  Ibs.  of  chip  cocoanut  and  mix  thoroughly  with  a  paddle, 
then  pour  out  on  a  greased  slab,  then  take  2  forks  and  spread 
out  very  thin  in  flakes. 

PEANUT  BAR  FOR  THE  COUNTER 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  4  Ibs.  of 
sugar,  3  Ibs.  of  corn  syrup,  1  quart  of  water.  Cook  to  245 
degrees,  then  add  slowly  7  Ibs.  of  Spanish  No.  1  peanuts 
and  stir  the  peanuts  in  the  syrup  slowly  while  roasting;  then, 
when  the  peanuts  are  roasted  a  light  brown  color,  pour  out 
on  a  greased  slab.  Then  add  1  ounce  of  salt,  then  fold  the 
batch  up  about  5  times  on  the  slab,  then  roll  down  with  a 
rolling  pin  three-eighths  inch  thick.  Then  cut  in  bars  3 
inches  long  and  five-eighths  inch  wide  with  adjustable  cut- 
ters. 

MAPLE  PRALINES 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  3y2 
Ibs.  of  No.  10  sugar,  1  Ib.  of  maple  sugar,  1  quart  of  water, 
12  ounces  of  corn  syrup.  Cook  to  236  degrees,  then  add  2 
Ibs.  of  pecan  pieces  and  one-half  Ib.  of  fondant  cream,  then 
mix  thoroughly  until  the  fondant  cream  is  dissolved,  then 
start  to  spoon  out  with  a  large  spoon,  and  use  a  table  knife 
to  cut  off  the  syrup  when  spooning  ont  on  Kraft  paper.  Do 
not  use  wax  paper,  use  the  Kraft  paper,  and  never  use  the 
steel  slab  or  marble  for  spooning  out  pralines  on;  use  table 

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or  trays  lined  with  Kraft  paper.  When  spooning  out  use 
the  table  knife  to  spread  out  the  pralines  in  a  round,  flat 
shape. 

MAPLE  PECAN  PATTIES 

Place  5"lbs.  of  glaze  cream  fondant  in  the  bon  bon  kettle, 
then  heat  the  glaze  cream  thin  enough  to  spoon  out,  then 
add  enough  burnt  sugar  color  to  color  a  light  maple  color, 
then  add  1  ounce  of  maple  flavor,  then  add  1  Ib.  of  pecan 
pieces,  then  spoon  out  in  glaze  patties  circles  frame  and 
place  the  frame  on  trays  lined  with  oil  cloth  or  wax  paper, 
and  grease  the  circles  in  the  frame  before  you  spoon  out  the 
fondant  in  the  circles.  These  maple  patties  can  only  be 
used  as  counter  goods  and  should  be  made  up  fresh  every 
day. 

MAPLE  FIG  PATTIES 

Place  5  Ibs.  of  glaze  cream  fondant  in  a  bon  bon  kettle, 
then  heat  the  glaze  fondant  thin 'enough  so  that  it  can  be 
spooned  out,  then  add  1 1/2  Ibs.  of  figs  that  have  been  ground 
coarse  through  the  food  chopper,  then  add  enough  burnt 
sugar  color  to  color  the  fondant  a  light  maple  color,  then 
flavor  with  1  ounce  of  maple  flavor,  then  spoon  out  in  cir- 
cles on  wax  paper  or  oil  cloth  trays. 

MAPLE  FLUFFS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  4  Ibs 
of  sugar,  3  Ibs.  of  corn  syrup,  1  Ib.  of  maple  sugar,  1  V2 
quarts  of  water.  Cook  to  260  degrees,  then  add  3^  Ibs.  of 
sweetened  condensed  milk  and  stir  the  batch  continuously 
when  you  add  the  condensed  milk,  to  keep  the  batch  from 
scorching  on  the  bottom  of  the  kettle.  Then  cook  to  a  stiff 
ball,  or  245  degrees.  Then  take  from  the  fire  and  stir  in 
the  batch  3  Ibs.  of  short  cream  fondant  and  mix  thoroughly, 
then  add  2  Ibs.  of  special  nougat  fondant,  then  mix  thor- 

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Apell's  Up-to-Date  Candy  Teacher 

oughly,  then  add  enough  burnt  sugar  color  to  color  the  batch 
a  very  light  maple  color,  then  add  2  Ibs.  of  pecan  pieces,  one- 
half  ounce  of  salt  and  one-half  ounce  of  maple  flavor,  then 
mix  thoroughly.  Then  let  the  batch  stand  in  the  kettle  for 
30  minutes,  then  have  girls  spoon  out  on  trays  lined  with 
heavy  wax  paper.  When  spooning  out  the  maple  fluffs,  if 
they  do  not  hold  their  shape  let  the  batch  stand  a  little  longer 
in  the  kettle,  then  spoon  out. 

PECAN  ROLL 

Center  for  pecan  roll :  Place  in  a  copper  kettle  and  cook 
on  the  open  fire  with  portable  mixer  6  Ibs.  of  sugar,  1  Ib. 
of  maple  sugar,  1  pint  of  molasses,  4  Ibs.  of  corn  syrup,  1  J/£ 
quarts  of  water,  1  Ib.  of  Nuco  butter.  Cook  to  250  degrees, 
then  add  4  Ibs.  of  sweetened  condensed  milk  and  cook  to  a 
stiff  ball  when  tried  in  cold  water.  Then  take  from  the  fire 
and  add  4  Ibs.  of  short  fondant  cream  and  mix  thoroughly, 
then  add  2  Ibs.  of  special  nougat  fondant,  then  place  back  on 
the  fire  and  heat  the  bottom  of  the  kettle  and  mix  up  thor- 
oughly, then  pour  out  on  a  greased  slab  that  is  dusted  heavily 
with  flour.  Then  let  set  on  the  slab.  Then  fold  up  with  a 
scraper  until  it  is  cool  enough  to  knead  up  with  your  hands, 
then  place  on  trays  lined  with  heavy  wax  paper  with  rods  on 
the  tray  1  inch  high.  Then  let  stand  until  next  day,  then 
mark  and,  cut  in  bars  5  inches  long  and  \y2  inches  wide. 
Then  dip  in  a  caramel  jacket  and  roll  in  pecans. 

CARAMEL  JACKET  FOR  PECAN  CENTER 

Place  in  a  copper  kettle  and  cook  with  portable  fire  mixer 
4  Ibs.  of  corn  syrup,  3  Ibs.  of  sugar,  1  Ib.  of  Nuco  butter, 
1  quart  of  water.  Cook  to  250  degrees,  then  add  6  Ibs.  of 
condensed  milk,  then  cook  to  a  stiff  ball  when  tried  in  cold 
water,  or  245  degrees.  Then  add  1  ounce  of  salt  and  1 
ounce  of  vanilla  flavor.  Then  set  the  kettle  on  a  pail  of  hot 
water  and  take  2  forks  and  dip  the  center  down  into  the 

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caramel  batch.  Then  drop  the  dipped  roll  in  a  tray  of  pecan 
pieces  or  halves,  then  cover  the  roll  with  pecans,  then  place 
the  dipped  pecan  rolls  between  rods  so  that  they  will  keep 
their  shape.  Then  let  stand  until  cold,  then  they  can  be  cut 
into  slices  or  sold  in  rolls. 

You  can  add  \l/2  Ibs.  of  almonds  in  the  cream  center,  or 
cherries  that  are  glazed,  which  will  make  the  roll  show  up 
when  cut  in  slices.  4 

CASTED  PECAN  ROLL 

Make  a  bar  shape  mold  out  of  plaster  paris  2l/>  inches 
long  and  one-half  inch  square. 

Center  to  be  casted  in  starch:  Place  15  Ibs.  of  No.  1 
maple  fondant  in  a  copper  kettle,  then  heat  the  maple  fon- 
dant cream  thin  enough  to  cast,  then  add  1  ounce  of  maple 
flavor  and  5  Ibs.  of  special  nougat  fondant,  then  heat  the 
batch  so  that  it  can  be  casted  with  a  funnel  dropper  into  the 
bar  shape  molds  in  the  starch,  then  let  stand  over  night,  then 
dip  in  a  caramel  and  roll  in  pecan  pieces. 

Caramel  part  for  jacket:  Place  in  a  copper  kettle  and 
cook  with  portable  fire  mixer  4  Ibs.  of  corn  syrup,  3  Ibs.  of 
sugar,  1  Ib.  of  Nuco  butter,  1  quart  of  water.  Cook  to  250 
degrees,  then  add  5  Ibs.  of  condensed  milk,  then  cook  to  a 
stiff  ball  when  tried  in  cold  water,  then  add  1  ounce  of  vanilla 
flavor  and  1  ounce  of  salt.  Then  have  the  girls  dip  the  bars 
in  the  caramel.  Then  roll  in  pecan  pieces.  The  pecan  roll, 
after  being  dipped  and  rolled  in  pecans,  should  only  weigh 
2  ounces. 

FRENCH  STYLE  PECAN  ROLL 

Center  for  roll :  Cook  a  batch  of  caramel  4  Ibs.  of  sugar, 
5  Ibs.  corn  syrup,  1  Ib.  of  Nuco  butter,  6  Ibs.  condensed  milk. 
Cook  to  a  stiff  ball  when  tried  in  cold  water,  then  add  2  Ibs. 
of  liquor  chocolate  that  is  cuut  up  fine,  and  cook  until  the 
chocolate  is  melted,  then  pour  out  on  a  greased  slab.  When 

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Apell's  Up-to-Date  Candy  Teacher 

cold  cut  up  on  caramel  cutter  in  small  squares,  and  throw  on 
the  slab. 

Now  cook  a  batch  of  nougat.  Soak  over  night  7  ounces 
of  egg  albumen  in  1  pinfof  water  in  a  glass  jar.  Now  cook 
on  the  open  fire  in  a  copper  kettle  6  Ibs.  of  sugar,  5  Ibs.  of 
corn  syrup  1  quart  of  water.  Cook  to  260  degrees. 

While  the  batch  is  cooking  beat  up  the  dissolved  egg  albu- 
men with  1  Ib.  special  fondant  in  beating  machine,  and  beat 
the  egg  albumen  and  special  fondant  up  very  light.  Then 
add  the  cooked  batch  and  beat  very  stiff. 

Now  cook  part  2 :  Cook  on  the  open  fire  in  a  copper  ket- 
tle 6  Ibs.  of  sugar,  4  Ibs.  of  corn  syrup,  1  quart  of  water. 
Cook  to  265  degrees  for  cool  weather  or  268  degrees  for 
warm  weather.  Pour  this  cooked  syrup  into  the  beaten 
batch  and  mix  thoroughly,  then  add  1  Ib.  of  Nuco  butter  and 
1  ounce  of  vanilla  flavor  and  2  Ibs.  of  almonds  and  mix 
thoroughly.  Then  take  this  nougat  batch  and  pour  out  on 
the  carmels  that  are  cut  in  small  squares  on  the  slab.  Then, 
when  cool  enough  to  handle  with  the  hands,  fold  up  4  times. 
Then  place  on  trays  lined  with  six-eighths  inch  rods  and 
heavy  wax  paper.  Then,  when  filling  the  trays,  fill  the  trays 
good  and  full.  Then  dust  the  top  of  the  batch  with  a  little 
corn  starch,  then  place  a  sheet  of  heavy  wax  paper  on  top  of 
the  batch,  then  place  another  tray  on  top  and  press  down 
with  a  chocolate  case,  or  some  heavy  weight.  Let  stand  over 
night,  then  cut  in  strips  on  nougat  cutter,  and  cut  the  batch 
in  pieces  5  inches,  so  that  when  cut  on  the  nougat  machine 
the  strips  will  be  5  inches  long.  Then  dip  in  caramel  and  roll 
in  pecan  pieces.  When  cold  cut  in  slices. 

Caramel  for- dipping:  4  Ibs.  of  corn  syrup,  3  Ibs.  of 
sugar,  1  Ib.  Nuco  butter,  5  Ibs.  of  condensed  milk.  Cook  to 
a  stiff  ball  when  tried  in  cold  water,  then  add  1  ounce  of  salt 
and  1  ounce  of  vanilla  flavor.  Then  dip  the  center  in  the 
caramel  and  roll  in  pecans. 

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Apell's  Up-to-Date  Candy  Teacher 

FRENCH  STYLE  COUNTER  NOUGAT 

Soak  over  night  in  a  glass  jar  7  ounces  of  egg  albumen  in 
1  pint  of  water.  Now  make  a  batch  of  caramels,  5  Ibs.  of 
corn  syrup,  4  Ibs.  of  sugar,  1  Ib.  of  Nuco  butter,  6  Ibs.  of  con- 
densed milk.  Cook  to  stiff  ball  when  tried  in  cold  water, 
then  add  2  Ibs.  of  liquor  chocolate,  then  add  1  ounce  of  va- 
nilla flavor,  then  pour  out  on  a  greased  slab.  When  cold  cut 
in  small  squares,  then  throw  on  slab. 

Nougat  part :  Place  the  dissolved  egg  albumen  in  the  nou- 
gat beating  machine  with  2  Ibs.  of  special  fondant  and  beat 
up  very  light.  Now  cook  in  a  copper  kettle  on  the  open  fire 
5  Ibs.  of  sugar,  5  Ibs.  of  corn  syrup,  1  quart  of  water.  Cook 
to  260  degrees,  then  pour  into  the  beaten  egg  albumen  and 
beat  the  batch  very  stiff.  Then  cook  Part  2. :  6  Ibs.  of 
sugar,  4  Ibs.  of  corn  syrup,  1  quart  of  water.  Cook  to  265 
degrees  for  cool  weather  or  268  degrees  for  warm  weather, 
and  pour  this  cooked  syrup  into  the  beaten  batch  and  mix 
thoroughly.  Then  add  1  Ib.  of  short  fondant  cream  and  1 
Ib.  of  Nuco  butter.  Then  mix  thoroughly,  then  add  1  Ib.  of 
glazed  pineapple,  1J4  Ibs..  of  glazed  cherries,  1  Ib.  of  al- 
monds. Then  pour  this  nougat  batch  out  on  the  cut  cara- 
mels and  fold  up  4  times,  then  roll  down  and  place  on  tray 
lined  with  heavy  wax  paper,  and  use  five-eighth  inch  rods  on 
the  trays.  Then  place  a  sheet  of  wax  paper  on  top  of  the 
batch  and  then  place  another  tray  on  top  of  the  wax  paper 
and  press  the  batch  with  some  heavy  weight.  Then  let  stand 
over  night,  then  cut  in  strips  on  the  nougat  machine,  then  cut 
in  oblong  pieces  with  a  French  knife. 

CHERRY  FRUIT  SHERBET 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  6  Ibs. 
of  sugar,  4  Ibs.  of  corn  syrup,  1  quart  of  water,  one-half  Ib. 
Nuco  butter.  Cook  to  246  degrees,  then  take  from  the  fire 
and  add  4  Ibs.  of  short  fondant  cream  and  mix  thoroughly, 
then  add  2  Ibs.  of  special  nougat  fondant  and  color  the  batch 

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Apell's  Up-to-Date  Candy  Teacher 

a  light  pink  color,  then  add  3  Ibs.  of  glazed  cherries, 
chopped  up  fine,  and  one-half  ounce  of  citric  acid.  Then 
mix  thoroughly,  then  heat  the  bottom  of  the  kettle  on  the 
fire.  Then  mix  thoroughly,  then  pour  out  on  a  tray  lined 
with  heavy  wax  paper,  with  one-half  inch  rods;  then,  when 
coal,  mark  into  squares.  Then  let  stand  over  night.  Then 
it  is  ready  to  be  sold  over  the  counter. 

CHOCOLATE  SLICED   NOUGAT   FOR  COUNTER 

Soak  over  night  7  ounces  of  egg  albumen  in  1  pint  of 
water.  Then  make  a  batch  of  chocolate  caramel  and  cut  in 
small  squares. 

Caramel  part:  Place  in  copper  kettle  and  cook  with 
portable  fire  mixer  4^2  Ibs.  of  corn  syrup  and  4  Ibs.  of  sugar, 
1  Ib.  of  Nuco  butter,  \y2  pints  of  water.  Cook  to  260  de- 
grees, then  add  5  Ibs.  of  condensed  milk.  Then  cook  to  a 
stiff  ball  when  tried  in  cold  water.  Then  add  2  Ibs.  of  liquor 
chocolate,  1  ounce  of  vanilla  flavor,  1  ounce  of  salt,  then  pour 
out  on  a  greased  slab.  When  cold  cut  in  small  squares  with 
caramel  cutting  machine  and  throw  them  on  a  slab. 

Now  cook  the  nougat  part.  Place  in  a  copper  kettle  and 
cook  on  the  open  fire  5  Ibs.  of  corn  syrup,  5  Ibs.  of  sugar,  1 
quart  of  water.  Cook  to  260  degrees. 

While  the  batch  is  cooking  place  in  the  nougat  beating 
machine  2  Ibs.  of  special  nougat  fondant  and  the  dissolved 
egg  albumen  and  beat  the  egg  albumen  up  very  light  and 
stiff,  then  add  the  cooked  syrup  and  beat  the  batch  very  stiff. 

Now  cook  Part  2  for  nougat:  Place  in  a  copper  kettle 
and  cook  on  the  open  fire  6  Ibs.  of  sugar,  4  Ibs  of  corn  syrup, 
1  quart  of  water.  Cook  to  265  degrees  for  cool  weather, 
or  268  degrees  for  hot  weather,  then  pour  this  cooked  syrup 
into  the  beaten  batch  and  mix  thoroughly,  then  add  1  Ib.  of 
fondant  cream  and  mix  through  the  batch,  and  1  Ib.  of  Nuco 
butter,  and  mix  thoroughly.  Then  pour  this  nougat  batch 
out  on  the  cut  caramels  and  fold  up  5  times,  then  roll  down 

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Apell's  Up-to-Date  Candy  Teacher 

to  one-half  inch  thick.  Then  let  lay  on  a  slab  that  is  dusted 
with  flour,  until  next  day.  Then  cut  in  strips  on  nougat  ma- 
chine 1J4  inches  wide,  then  dip  the  strips  of  nougat  in  thin 
chocolate,  then  cut  in  slices  with  a  French  knife. 

In  cutting  nougat  work  with  a  French  knife,  in  case  the 
nougat  sticks  to  the  knife  when  cutting,  always  rub  the  knife 
over  a  wet  cloth.  That  will  keep  the  nougat  from  sticking 
to  the  knife*. 

OPERA  CREAM  FOR  COUNTER 

Place  in  a  copper  kettle  and  cook  with  portable  fire  mixer 
or  steam  kettle  15  Ibs.  of  sugar,  one-half  gallon  of  20  per 
cent  cream,  1  pint  of  water,  one-half  ounce  of  acetic  acid 
No.  8.  Cook  to  stiff  ball,  or  244  degrees.  Then  pour  out 
on  ball  cream  beater,  and  when  the  syrup  will  hold  an  im- 
pression, start  to  cream  to  a  fondant.  Then  add  1  ounce  of 
vanilla  flavor  and  one-half  ounce  of  salt.  Then,  when  the 
batch  sets  up  hard  on  the  beater,  stop  the  beater  .and  knead 
up  on  a  slab  that  is  dusted  with  starch,  then  put  on  a  tray 
lined  with  wax  paper,  and  use  three-eighths  inch  rods  on  the 
tray.  Then  mark  with  a  grooved  rolling  pin,  then  cut  in 
\l/2  inch  squares,  next  morning. 

For  chocolate  opera  cream  add  2l/2  Ibs.  of  liquor  choco- 
late. 

CHOCOLATE  PATTIES 

In  making  chocolate  patties  you  must  have  at  least  24  to 
36  frames  made  10x14  inches,  and  the  frames  should  be 
made  of  one-sixteenth  inch  sheet  iron  and  three-eighths  inch 
high,  and  each  frame  should  contain  12  circles,  and  each 
circle  should  be  3  inches  in  diameter.  Then  place  the 
frames  on  a  tray  lined  with  heavy  wax  dipping  paper. 
These  patties  must  be  dipped  in  the  chocolate  dipping  room, 
where  the  temperature  of  the  room  must  not  be  over  68  de- 
grees; 66  degrees  will  give  the  best  results,  NOW  place  15 

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Apell's  Up-to-Date  Candy  Teacher 

Ibs.  of  vanilla  sweet  coating  in  the  chocolate  melting  tank  on 
the  dipping  table. 

For  peanut  cluster  chocolate  patties  have  the  girl  add  all 
the  roasted  (peanuts  that  the  chocolate  will  take  on  the 
dipping  slab,  then  fill  the  circles  in  the'frame  with  this  pea- 
nut cluster  chocolate,  and  the  clusters  should  only  weigh  2 
ounces,  and  as  soon  as  the  chocolate  is  set  firm  take  the  clus- 
ters from  the  circles. 

MILK  ALMOND  CHOCOLATE  PATTIES 

Place  15  Ibs.  of  milk  coating  in  the  chocolate  melting  tank 
on  the  dipping  table,  then  add  4  Ibs.  of  roasted  almonds  that 
are  crushed  with  a  rolling  pin.  Then  fill  the  circles  so  that 
the  milk  patties  will  run  2  ounces.  \ 

,' 
CHOCOLATE  WALNUT  PATTIES 

Place  10  Ibs.  of  light  vanilla  sweet  coating  and  5  Ibs.  of 
milk  coating  in  the  melting  kettle  on  the  dipping  table.  Then 
add  3j/2  Ibs.  of  crushed  walnuts  in  the  coating,  then  dip  in 
the  circles  and  fill  the  circles  so  that  the  walnut  patties  will 
weigh  2  ounces. 

CHOCOLATE  CRUMBLE  PATTIES 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  15  Ibs. 
of  sugar,  2  Ibs.  of  crystal  fondant  for  hard  goods,  3  quarts 
of  water.  Cook  to  330  degrees,  then  add  1  pint  of  molasses 
and  12  ounces  of  creamery  butter.  Stir  the  batch  when  you 
add  the  molasses  and  butter.  Then  let  the  molasses  boil 
through  the  syrup,  then  pour  out  on  a  greased  slab,  then 
add  2y2  ounces  of  salt,  then  fold  up  the  batch,  and  when 
cool  enough  to  handle  pull  two-thirds  of  the  batch  on  the 
hook  and  leave  the  one-third  of  the  batch  for  a  jacket  clear. 
Then  take  the  pulled  part  and  flatten  out  on  the  spinning 
board,  then  add  5  Ibs.  of  warm  peanut  butter  and  fold  the 
batch  around  the  peanut  butter.  Then  close  both  ends, 

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Apell's  Up-to-Date  Candy  Teacher 

then  stretch  out  5  feet  and  fold  over  like  for  honey  comb, 
and  fold  over  5  times.  Then  take  the  clear  jacket  and 
wrap  around  the  peanut  honey  comb  batch,  then  spin  out 
round  and  cut  on  waffle  cutter.  Then,  when  cold,  take  a 
rolling  pin  and  crush  up. 

Now  place  15  Ibs.  of  vanilla  sweet  coating  in  the  melting 
tank  on  the  dipping  table,  then  add  all  the  crushed  peanut 
crumble  that  the  chocolate  will  take,  then  fill  the  circles  so 
that  the  patties  will  weigh  2  ounces. 

MILK  CREAM  CENTER  PATTIES 

Place  in  a  copper  kettle  12  Ibs.  of  No.  1  cream  fondant, 
then  heat  the  fondant  hot  enough  to  cast,  then  add  4  Ibs.  of 
special  fondant  and  mix  thoroughly,  then  add  2  ounces  of 
vanilla  flavor.  Then  heat  the  cream  hot  enough  so  that  you 
can  cast  with  a  funnel  dropper  in  molds  1  Y2  inches  in  di- 
ameter and  one-eighth  inch  deep.  Then  let  stand  in  starch 
until  next  day,  then  take  out  of  starch,  then  they  are  ready 
to  be  used  for  cream  center  patties. 

Place  8  Ibs.  of  milk  coating  and  8  Ibs.  of  vanilla  light 
coating  in  the  chocolate  melting  tank  on  the  dipping  table, 
then  add  2  Ibs.  of  ground  roasted  almonds  in  the  coating, 
then  dip  one-third  of  the  circle  full  of  the  coating,  then  drop 
a  cream  pattie  in  the  center  of  the  coating,  then  fill  the  circle 
up  with  the  chocolate  so  that  the  milk  cream  pattie  will 
weigh  2  ounces. 


SPECIALTIES  FOR  ST,  VALENTINE'S  DAY 

For  the  retail  confectioner. 

Pack  chocolate  and  bon  bons  in  red  Valentine  heart  boxes 
in  4  ounce  box,  8  ounce  box  and  1  Ib.  box.  Make  the  bon 
bons  by  casting  the  center  in  a  heart  shape  mold  in  starch, 
then  dip  in  a  white  glaze  fondant  and  top  with  a  small  hard 
candy  heart,  colored  red  and  flavored  with  anise  flavor. 

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Apell's  Up-to-Date  Candy  Teacher 

HARD  CANDY  HEARTS  MADE  IN  STARCH 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  7  Ibs. 
of  sugar,  3  Ibs.  of  corn  syrup,  1  quart  of  water.  Cook  to 
290  degrees,  then  take  from  the  fire  and  color  the  batch  a 
red  color,  then  flavor  with  one-quarter  ounce  of  oil  of  anise. 
Then  cast  in  a  small  heart  shape  mold  in  starch,  then  let 
stand  until  cool,  then  take  out  of  starch  and  brush  the  starch 
from  the  candy  hearts,  then  take  and  shine  them  with  Stana- 
lax  oil.  That  will  shine  them  so  that  the  starch  will  not 
show  on  the  candy  hearts.  Place  the  candy  hearts  in  a  sieve, 
then  wet  a  cloth  with  Stanalax  oil  and  rub  the  cloth  over  the 
candy  hearts.  Then  place  in  trays  to  dry  for  30  minutes, 
then  they  can  be  packed  or  used  for  topping  wafers  of  bon 
bons. 

Make  glaze  wafers  in  a  white  color.  Flavor  with  mint, 
then  top  the  wafers  with  a  small  hard  candy  heart. 

SPECIALTIES  FOR  WASHINGTON'S  BIRTHDAY 

Make  a  candy  cherry  tree  with  cherries  on  the  tree. 
Make  the  body  of  the  tree  with  a  small  round  stick,  then 
make  the  branches  out  of  stiff  wire.  Then  cover  the  body 
and  the  branches  with  hard  candy  colored  with  burnt  sugar 
and  a  little  red  color.  Then  color  some  fine  cocoanut  a 
light  green  color,  to  be  used  for  the  stand  or  bottom  of  the 
tree.  Then  decorate  the  tree  with  some  artificial  small 
cherries  with  green  leaves.  Then  make  a  batch  of  candy 
cherries  and  place  a  few  candy  cherries  around  underneath 
the  tree.  Then  have  some  small  Easter  baskets  filled  with 
candy  cherries  and  set  them  around  the  tree  in  the  window, 
and  in  each  basket  place  3  small  candy  hatchets  made  in  a 
clear  and  red  color.  The  candy  hatchets  can  be  made  by 
casting  the  hard  goods  in  starch,  using  a  hatchet  shape  mold. 

CANDY  CHERRIES  TO  BE   USED   FOR   BASKETS 
Place  in  a  copper  kettle  and  cook  on  the  open  fire  16  Ibs. 

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Apell's  Up-to-Date  Candy  Teacher 

of  sugar,  2  Ibs.  of  crystal  fondant,  3  quarts  of  water.  Cook 
to  335  degrees,  then  pour  out  on  a  greased  slab.  Then, 
when  cool  enough  to  handle,  flavor  with  cherry  and  2  ounces 
of  citric  acid.  Then  color  two-thirds  of  the  batch  a  yellow 
color  and  pull  on  the  hook,  then  color  the  rest  of  the  batch 
a  dark  red  color,  to  be  used  for  the  jacket.  In  putting  on 
the  jacket  use  a  very  thin  red  jacket  on  one  side  of  the  yel- 
low center,  and  use  a  very  heavy  red  jacket  on  the  other  side, 
so  that  one  of  the  sides  of  the  batch  the  yellow  will  show 
through  the  red  jacket  when  run  through  the  lemon  drop 
roll. 

Make  a  fairy  cut  mix  on  the  die  cutting  machine  in  white, 
red  and  blue  colors,  then  place  the  mix  in  the  white  choco- 
late bon  bon  cups.  Then  pack  in  a  flat  box. 

Dip  Maraschino  cherries  in  a  cream  fondant,  then  in 
chocolate  coating,  then  pack  in  a  flat  8-ounce  or  1-lb.  box, 
tied  with  a  red  ribbon. 

SPECIALTIES  FOR  ST.  PATRICK'S  DAY 

Make  a  fairy  cut  mix  of  white  and  green  color  and  cut  on 
a  small  die  cutting  machine.  Make  the  white  batch  pulled 
body  with  6  small  green  stripes  around  the  batch  and  fla- 
vor with  wintergreen.  Make  the  green  batch  a  light,  clear 
green  color.  Then  stripe  with  6  small  white  stripes  around 
the  batch.  Then  flavor  with  oil  of  Pistachio  flavor.  Then 
mix  the  two  colors  together.  Then  fill  white  bon  bon  cups. 
Then  pack  in  a  flat  box. 

Make  a  small  party  stick,  a  light  green  color,  and  stripe 
the  batch  with  6  small  white  stripes.  Then  cut  3  inches  long 
and  spin  out  the  size  of  a  slate  pencil.  Pack  in  a  flat  box, 
8  ounces  to  the  box.  Tie  the  box  with  a  green  ribbon. 

IRISH  BUTTER  CREAM  POTATOES 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  10  Ibs. 
of  sugar,  5  Ibs  of  corn  syrup,  \l/2  quarts  of  water.  Cook 

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Apell's  Up-to-Date  Candy  Teacher 

to  250  degrees,  then  add  10  Ibs.  of  No.  1  fondant  cream  and 
mix  thoroughly.  Then  add  3  Ibs.  of  condensed  milk,  then  2 
Ibs.  of  special  nougat  fondant,  then  add  1  ounce  of  vanilla 
flavor  and  1  ounce  of  salt.  Then  cast  in  starch,  using  a 
small  potato  mold.  Then  let  stand  over  night,  then  take 
out  of  starch,  then  make  a  gelatine  solution  of  1  ounce  of 
gelatine  in  14  ounces  of  water,  then  dissolve  the  gelatine, 
then  place  the  candy  potatoes  in  a  small  kettle,  then  give 
them  a  wetting  of  the  gelatine  solution,  then  throw  them  in 
powder  cinnamon,  then  sieve  out,  then  pack  in  small  bas- 
kets. 

Make  some  small  green  candy  baskets  from  hard  candy 
by  shaping  the  hard  candy  over  a  small  dish.  Then  place  a 
small  candy  handle  on  the  candy  basket.  To  make  the  candy 
basket,  cut  off  from  the  batch  a  small  piece  with  the  candy 
shears,  then  roll  flat  with  a  rolling  pin,  then  shape  over  a 
small  dish,  then  place  in  front  of  an  electric  fan  to  cool. 
Use  4  small  dishes.  While  same  is  cooling  the  helper  can 
be  shaping  them  on  the  dishes. 

SPECIALTIES  FOR  EASTER 

Make  a  full  assortment  of  chocolate  chickens,  roosters, 
rabbits,  from  solid  chocolate  in  the  chocolate  molds.  In 
making  the  chocolate  chickens,  roosters  and  rabbits,  place 
15  Ibs.  of  chocolate  coating  in  the  melting  tank  on  the  dip- 
ping table,  then  take  the  chocolate  and  cool  the  chocolate  on 
the  cooling  slab  the  same  as  for  dipping  centers.  Then, 
when  the  chocolate  is  cooled,  fill  the  molds,  then  let  stand 
until  the  chocolate  sets  hard  in  the  molds,  then  take  from 
molds.  Never  use  grease  on  the  molds.  All  you  have 
to  do  with  the  molds  is  see  that  they  are  clean,  then  the 
chocolate  will  leave  the  mold  when  you  open  the  two  halves. 

By  using  the  egg  shape  molds  you  can  make  the  hollow 
chocolate  eggs.  Then  take  a  knife  and  trim  the  edges,  then 
place  the  two  halves  together  with  some  chocolate,  then  deo 

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orate  with  white  icing,  or  chocolate  icing,  with  decorating 
tubes. 

MAKE  A  FULL  ASSORTMENT  OF  DECORATED 
CHOCOLATE  CREAM  EGGS 

Place  in  a  copper  kettle  and  melt  down  on  the  fire  50  Ibs. 
of  No.  1  fondant  cream  and  heat  the  cream  thin  enough  to 
cast,  then  add  15  Ibs.  of  special  nougat  fondant  and  heat  the 
cream  thin  enough  so  that  it  can  be  casted  by  runner  or 
funnel  dropper.  Then  add  4  ounces  of  vanilla  flavor,  then 
cast  in  starch,  using  the  different  sizes  of  egg  shape  molds, 
from  the  5  cent  egg  to  the  $1  size  chocolate  dipped  egg. 

Make  the  eggs  with  fruit,  nuts  and  cocoanut  in  the  cream, 
or  drop  the  glazed  pineapple  or  glazed  cherries  or  nuts  in 
the  cream.  Then  leave  in  starch  over  night,  then  dip  each 
half  in  the  25c  and  50c  and  the  $1  size  in  chocolate.  Then, 
after  they  are  dipped  in  chocolate,  stick  the  two  halves  to- 
gether with  chocolate.  Then  decorate  by  placing  a  border 
around  the  egg  where  the  two  halves  are  stuck  together.  In 
making  the  large  size  eggs  the  cream  must  be  heated  good 
and  hot  before  being  casted  in  starch,  or  otherwise  the  cream 
will  not  hold  its  shape  when  dipped  in  chocolate. 

In  making  the  10  cent  size  eggs  stick  the  two  halves  to- 
gether before  being  dipped  in  chocolate,  then  have  the 
chocolate  dippers  make  the  decoration  or  splice  on  the  choc- 
olate dipped  egg  when  it  is  being  dipped. 

BON  BON  DIPPED  EASTER  EGGS 
Cream  fondant  for  bon  bon  Easter  eggs :  Place  in  a  cop- 
per kettle  and  cook  on  the  open  fire  50  Ibs.  of  sugar,  12  Ibs. 
of  corn  syrup,  7  quarts  of  water.  Cook  to  239  degrees. 
Then  pour  out  on  ball  cream  beater,  then  sprinkle  the  top 
of  the  batch  with  2  cups  of  cold  water.  When  the  syrup 
will  hold  an  impression,  start  to  cream  to  a  fondant. 

Now  take  and  print  the  egg  shape  molds  in  starch.  Then 

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take  25  Ibs.  of  the  fondant  cream  and  melt  in  a  copper 
kettle  on  the  fire,  then  heat  the  cream  thin  enough  to  cast, 
then  add  4  Ibs.  of  special  fondant  and  \y2  Ibs.  of  fine  cocoa- 
nut  and  mix  thoroughly.  Then  heat  the  cream  so  that  it  is 
thin  enough  to  cast  with  a  4-spout  runner.  Then  let  stand 
in  starch  over  night,  then  take  and  brush  off  the  starch  by 
starch  buck  or  by  hand.  Then  have  a  little  icing  heated  up 
and  stick  the  two  halves  together.  When  the  girls  are  put- 
ting the  two  halves  together  have  a  pie?e  of  string  in  a  loop 
put  between  the  two  halves.  Then  set  in  trays  until  the 
icing  sets  hard.  Then  they  are  ready  to-be  dipped  in  a  glaze 
fondant  cream. 

GLAZE  FONDANT  CREAM  FOR    DIPPING    BON 
BON  EASTER  EGGS 

Place  in  a  copper  kettle  and  cook  on  the  open  fire  40  Ibs 
of  cane  sugar,  2  ounces  of  acetic  acid,  No.  8  only;  with 
7  quarts  of  water.  Cook  to  241  degrees,  then  pour  out  on 
a  ball  cream  beater  that  is  sprinkled  with  2  cups  of  cold 
water,  then  sprinkle  the  top  of  the  syrup  with  a  gelatine  so- 
lution made  with  2  ounces  of  gelatine  in  1  pint  of  water. 
Then,  when  the  syrup  will  hold  the  impression,  cream  to  a 
fondant.  Then  it  is  ready  to  be  used  for  dipping  the 
cream  eggs.  Place  10  Ibs.  of  the  glaze  fondant  in  a  bon 
bon  melting  kettle  and  heat  the  cream  thin  enough  so  that 
you  can  dip  the  eggs  down  into  the  cream.  Then  have  a 
rack  made  so  that  as  soon  as  you  dip  the  eggs  down  into 
the  fondant  you  can  hang  the  eggs  up  by  the  string  on  nails 
to  drain,  and  place  a  sheet  of  wax  paper  underneath  the 
rack  to  catch  the  drippings.  Then,  as  soon  as  the  cream  sets 
on  the  eggs,  have  the  girls  take  them  from  the  nails  and 
lay  them  on  wax  paper  in  trays. 

In  thinning  down  the  glaze  cream,  when  dipping,  never 
use  water;  use  a  gum  arabic  solution  made  with  3  ounces  of 
gum  arabic  to  1  pint  of  water. 

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Apell's  Up-to-Date  Candy  Teacher 

Make  the  cream  eggs  in  assorted  colors. 

For  package  goods.  Pack  assorted  chocolates  in  one-half 
lb.,  1  lb.  and  2  Ibs.,  lavender  fancy  boxes,  and  tie  the  boxes 
with  lavender  ribbon.  The  decorated  eggs  should  be 
packed  in  a  lavender  box  or  a  white  box  tied  with  lavender 
ribbon,  and  packed  with  green  shredded  wax  paper. 

SPECIALTIES  FOR  FOURTH  OF  JULY 

Make  stick  candy  striped  with  red,  white  and  blue  stripes, 
then  spin  out  the  sticks  the  size  of  a  lead  pencil  and  cut  them 
3  inches  long.  Then  pack  in  one-half  lb.  flat  boxes,  tied  with 
a  red,  white  and  blue  ribbon. 

Make  assorted  wrapped  kisses  wrapped  in  a  red,  white 
and  blue  kiss  wrapper. 

Make  assorted  cream  wafers  in  red,  white  and  blue  colors. 

SPECIALTIES  FOR  HOLLOWE'EN 

Make  nut  glazes,  as  peanut  glaze,  filbert  glaze,  pecan 
glaze,  brazil  glaze  and  walnut  glaze. 

Make  an  assortment  of  cream  wafers,  in  orange  and  choc- 
olate colors. 

Make  an  orange  color  nougat,  then  cut  in  strips  on  nougat 
rhachine,  then  dip  in  chocolate  and  cut  in  slices. 

Make  a  small  party  stick,  with  an  orange  jacket,  and 
stripe  the  batch  with  black  stripes,  packed  in  a  one-half  lb. 
flat  box  and  tied  with  a  small  orange  and  black  ribbon. 

Make  a  fairy  cut,  colored  an  orange  color  body,  then 
striped  with  6  small  black  stripes,  then  packed  in  chocolate 
bon  bon  cups,  then  packed  in  a  flat  box,  tied  with  an  orange 
ribbon. 

For  chocolate  package  goods,  pack  assorted  chocolates 
and  orange  cocoanut  bon  bons  in  a  1-lb.  box.  The  wrapper 
of  the  box  should  be  an  orange  color,  then  tie  the  box  with 
an  orange  ribbon. 

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SPECIALTIES  FOR  CHRISTMAS 

Make  a  full  assortment  of  chocolates,  for  fancy  boxes 
and  baskets.  Make  a  candy  house  for  window  display. 
Make  the  house  out  of  card  board,  then  decorate  the  card 
board  with  decorating  icing  made  with  egg  albumen  and 
powder  sugar,  then  sprinkle  granulated  sugar  on  the  icing 
so  that  the  icing  will  show  up  and  glitter  like.  Make  the 
windows  with  gelatine  transparent  paper.  Place  a  small 
Christmas  tree  in  the  bay  window. 

To  represent  the  snow  for  driveway,  make  a  batch  of 
snow,  or  mountain  sugar,  as  it  is  called.  Place  in  a  copper 
kettle  and  cook  on  the  open  fire  3  Ibs.  of  cane  sugar  with 
just  enough  water  to  dissolve  the  sugar.  Then  cook  the 
batch  to  265  degrees,  then  set  from  the  fire  and  add  one- 
quarter  Ib.  of  decorated  icing,  made  with  dissolved  egg  al- 
bumen and  powder  sugar  beaten  up  very  light.  Then  stir 
this  decorated  icing  into  the  cooked  syrup  with  a  paddle. 
Then,  when  it  raises  up  in  the  kettle,  pour  out  on  a  greased 
slab  with  2-inch  rods.  Then  let  stand  until  cold,  then  it  is 
ready  to  be  broken  into  pieces  to  be  used  for  drive  way. 
Then  to  represent  the  driveway  around  the  house  use  pow- 
der cocoa. 

Make  a  full  assortment  of  hard  goods  for  the  counter  as 
Christmas  mix,  as  sugar  cuts,  buttercups,  straws,  assorted 
waffles,  candy  canes,  candy  beads,  ribbon  candy,  broken  mix, 
rock  cut  mix  and  barber  poles,  made  from  mint  stick  candy, 
from  1  Ib.  to  50  Ibs.  to  a  stick. 

Make  chocolate  Santa  Claus  in  chocolate  molds  from 
solid  chocolate,  the  same  as  for  making  Easter  specialties. 


POINTERS  ON  CANDY  SCRAP 


HOW  TO  USE  UP  THE   DIFFERENT   KINDS   OF 
CANDY  SCRAPS 

There  seems  to  be  a  lack  of  knowledge  with  most  of  the 

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Apell's  Up-to-Date  Candy  Teacher 

candy  makers  how  to  use  up  their  candy  scrap  that  accumu- 
lates in  a  work  shop  or  factory,  which  comes  from  the 
handling  and  making  different  specialties.  The  different 
kinds  of  candy  scrap  should  never  be  left  to  lay  around  and 
accumulate  in  a  work  shop  or  candy  factory,  as  candy  is -a 
perishable  article,  and  should  be  used  up  from  day  to  day  in 
making  the  different  specialties,  so  that  it  does  not  have  time 
to  decompose.  Now  in  reference  to  the  different  kinds  of 
candy  scrap,  first  is  to  keep  all  the  different  kinds  of  candy 
separated,  in  trays  or  bins,  enclosed  in  a  cupboard,  so  that 
all  the  candy  scrap  is  kept  thoroughly  free  from  dirt  or  dust. 
In  classifying  the  different  kinds  of  candy  scrap  they 
should  be  divided  into  the  following  classes,  as  hard  goods, 
candy  scrap,  cream  center  scrap,  chocolate  scrap,  caramel 
scrap,  gum  scrap,  marshmallow  .scrap,  peanut  scrap,  cocoa- 
nut  scrap,  chewing  gum  scrap,  scrapping  from  the  revolving 
pans  and  scraps  that  contain  citric  acid. 

HARD  CANDY  SCRAP  MADE  INTO  THE  FOL- 
LOWING SPECIALTIES 

Peanut  brittle  made  with  stick  candy  scrap.  Wash  the 
stick  candy  so  that  it  does  not  contain  any  flour.  Place  in 
a  copper  kettle  and  cook  on  the  open  fire  8  Ibs.  of  sugar,  4% 
Ibs.  olcorn  syrup,  3  Ibs.  of  stick  candy  scrap,  one-half  gallon 
of  water.  Cook  to  245  degrees,  then  add  6  Ibs.  of  Spanish 
peanuts  and  cook  the  batch  until  the  peanuts  are  roasted 
a  light  brown  color,  then  pour  out  on  a  greased  slab,  then 
add  2  ounces  of  soda  and  1  ounce  of  salt,  then  fold  up  thor- 
oughly while  hot,  so  that  the  soda  is  thoroughly  worked 
through  the  batch,  then  stretch  out  as  for  peanut  brittle. 

Burnt  sugar  color.  Place  15  Ibs.  of  stick  candy  scrap  in 
a  copper  |cettle  with  1  gallon  of  water.  Cook  the  same  as 
for  burnt  sugar  color,  or  until  the  batch  is  cooked  black, 
then  thin  down  with  hot  water,  then  cook  to  224  degrees. 
This  color  can  be  used  for  coloring  anything  that  burnt  sugar 

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Apell's  Up-to-Date  Candy  Teacher 

color  is  used  fory  but  must  not  be  sold  on  the  market  for 
pure  sugar  color. 

Horehound  stick,  the  old-fashioned  kind.  Wash  the  stick 
candy  scrap,  then  place  5  Ibs.  in  a  copper  kettle  with  1  gal- 
lon of  water  and  cook  until  dissolved,  then  add  4  Ibs.  of  corn 
syrup,  25  Ibs.  of  sugar,  with  1  quart  of  horehound  tea. 
Then  cook  to  308  degrees.  Then  pour  out  on  a  greased 
slab  with  rods,  then  dust  the  top  of  the  batch  with  flour,  then 
cut  with  horehound  stick  cutter. 

Cream  center  scrap  from  the  chocolate  centers.  Place  20 
Ibs.  of  maple  sugar  in  your  steam  kettle  with  3  gallons  of 
water.  Then  cook  until  the  maple  sugar  is  dissolved,  then 
add  80  Ibs.  of  cream  scrap  that  has  been  washed  so  that  the 
cream  scrap  does  not  contain  too  much  corn  starch,  then 
add  1  gallon  of  water  and  cook  the  batch  to  238  degrees. 
Then  pour  out  on  a  ball  cream  beater,  and  when  partly  cool 
start  to  cream  to  a  fondant.  Then  it  is  ready  to  be  used  in 
the  manufacture  of  maple  cream  chocolate  center  for  pail 
goods. 

Place  the  fondant  cream  in  the  melting  kettle,  then  heat 
the  fondant  so  that  it  is  thin  enough  to  cast,  then  add  12 
Ibs.  of  special  fondant  and  mix  thoroughly,,  then  add  enough 
burnt  sugar  color  to  give  the  cream  a  light  maple  color,  then 
flavor  with  2  ounces  of  maple  flavor,  then  cast  in  starch 
with  depositor,  or  5-spout  runner.  Let 'stand  in  starch  over 
night,  then  dip  on  the  enrober  dipping  machine  in  thin 
chocolate. 

CHOCOLATE  DIPPED  CARAMELS 

Assorted  chocolate  scrap  from  the  chocolate  room.  Place 
15  Ibs.  of  chocolate  scrap  in  a  copper  kettle,  then  add  1 
gallon  of  water  and  cook  until  the  scrap  is  thoroughly  dis- 
solved, then  strain  through  a  fine  sieve.  Then  place  the  dis- 
solved strained  scrap  in  a  caramel  stirring  kettle  with  12 
Ibs.  of  corn  syrup  and  14  Ibs.  of  condensed  milk,  \y2  Ibs.  of 

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Apell's  Up-to-Date  Candy  Teacher 

Nuco  butter,  1  lb.  of  flour,  if  cooking  by  steam  kettle.  Then 
cook  the  batch  to  a  stiff  ball  when  tried  in  cold  water,  then 
add  2  ounces  of  vanilla  flavor  and  1  ounce  of  salt,  then  pour 
out  on  a  greased  slab  dusted  with  flour.  When  cold  cut  by 
caramel  machine  and  dip  in  chocolate. 

WRAPPED  OR  CHOCOLATE  DIPPED  CARAMELS 

Assorted  caramel  scrap.  Place  25  Ibs.  of  caramel  scrap  in 
a  copper  kettle,  with  1  gallon  of  water.  Then  cook  until 
thoroughly  dissolved,  then  place  in  caramel  steam  jacket 
stirring  kettle,  then  add  5  Ibs.  of  corn  syrup,  10  Ibs.  of  con- 
densed milk,  1  lb.  of  flour,  1  lb.  of  Nuco  butter.  Cook  to  a 
soft  ball,  then  add  2  Ibs.  of  cocoa  powder  and  cook  the  batch 
to  a  stiff  ball  when  tried  in  cold  water.  Then  add  2  ounces 
of  vanilla  flavor  and  1  ounce  of  salt.  Then  pour  out  on  a 
greased  slab  that  is  dusted  with  flour,  when  cold  cut  in 
caramels  and  wrap  by  wrapping  machine,  or  dip  in  choco- 
late on  the  enrober  dipping  machine. 

GUM  SCRAP  FROM  THE  STARCH  ROOM 

Sanded  A.  B.  Gums.  Wash  10  Ibs.  of  gum  scrap  in  1  gal- 
lon of  water,  then  place  the  washed  gum  scrap  in  a  gum 
cooking  kettle  with  3  gallons  of  water,  then  cook  the  scrap 
until  the  gum  scrap  is  thoroughly  dissolved,  then  add  50 
Ibs.  of  corn  syrup,  10  Ibs.  of  sugar.  Then  dissolve  in  a  cop- 
per kettle  6l/2  Ibs.  of  pearl  starch  in  5  gallons  of  water 
with  one-half  ounce  of  citric  acid,  then  pour  this  starch  water 
in  yourl)atch  of  gum  that  is  cooking  and  cook  the  batch  un- 
til the  gum  drops  in  a  thin  sheet  from  a  paddle  or  palette 
knife,  then  add  velvetine  color  and  color  the  batch  a  black 
color.  Then  add  2  ounces  of  oil  of  anise  flavor.  Then  cast 
in  warm  starch,  the  same  as  for  other  gum  work.  You  can 
use  this  gum  center  without  coloring  the  batch  with  vel- 
vetine black  in  different  flavors,  then  run  the  centers  up  in 
the  revolving  pans  for  grocery  mix  candy. 

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MARSHMALLOW  SCRAP 

Marshmallow  scrap  should  only  be  used  for  chocolate 
dipped  caramels,  and  use  3  Ibs.  of  assorted  marshmallow 
scrap  to  15  Ib.  batch  of  chocolate  scrap  when  making  cara- 
mels for 'chocolate  dipping. 

PEANUT  SCRAP  FROM  CUTTING  BARS  OR 
SQUARES 

Place  6  Ibs.  of  sugar,  4  Ibs.  of  corn  syrup  with  \l/2  quarts 
of  water  in  a  copper  kettle,  then  cook  the  batch  to  245  de- 
grees, then  add  7  Ibs.  of  Spanish  No.  1  peanuts  and  cook 
the  peanuts  until  the  peanuts  are  roasted  a  very  light  brown 
color.  Then  add  3  Ibs.  of  peanut  scrap  and  cook  with  a 
slow  fire  until  the  peanut  scrap  is  melted,  then  pour  out  on 
a  greased  slab  and  finish  the  same  as  for  peanut  bar.  When 
making  blanched  peanut  bar,  add  the  scrap  when  the  batch 
is  cooked  to  260  degrees,  then  add  the  roasted  blanched 
peanuts,  and  only  mix  the  blanched  peanuts  through  the 
syrup,  then  pour  out  on  the  greased  slab.  The  peanut  scrap 
can  be  ground  through  a  food  chopper,  then  cook  the  syrup 
to  290  degrees,  then  add  the  ground  peanut  scrap,  and  only 
mix  through  the  batch,  then  finish  the  same  as  for  peanut 
brittle,  by  adding  soda  on  the  slab. 

COCOANUT  SCRAP  ASSORTED 

Place  15  Ibs.  of  assorted  cocoanut  scrap  in  the  caramel 
stirring  kettde,  then  add  5  Ibs.  of  corn  syrup,  with  1  gallon 
of  water  and  1  Ib.  of  Nuco  butter,  then  cook  to  a  soft  ball 
when  tried  in  cold  water,  then  add  6  Ibs.  of  ground  figs  and 
cook  through  the  batch,  then  all  1 1  Ibs.  of  fine  cocoanut,  then 
flavor  with  2  ounces  of  vanilla  flavor,  then  pour  out  on  a 
greased  slab  that  is  dusted  with  flour,  then  roll  down  to 
one-half  inch  thick,  then  cut  in  caramels  or  oblong  shape 
and  dip  in  chocolate. 

When  making  cocoanut  squares  for  sanded,  the  scrap 

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Apell's  Up-to-Date  Candy  Teacher 

from  each  color  can  be  used  in  the  next  batch  of  the  same 
color. 

CHEWING  GUM  SCRAP 

As  there  is  a  good  deal  of  scrap  from  the  cutting  in  stick 
gum  it  can  be  used  up  in  each  batch  as  long  as  you  keep  the 
(different  flavors  separated,  then  add  the  stick  gum  scrap 
before  you  add  the  powder  sugar  in  the  gum  cooker  and 
mixing  kettle. 

SCRAPPING  FROM  THE  REVOLVING  PANS 

This  scrap  can  be  cooked  up  into  a  syrup  and  used  in 
running  up  jaw  breakers  for  the  engrossing  syrup,  but  must 
never  be  used  for  the  finishing  syrup. 

CANDY  SCRAP  THAT  CONTAINS  CITRIC  ACID 

Lemon  drops,  fruit  tables  and  cherry  drops  contain  citric 
acid.  This  scrap  should  never  be  used  in  hard  boil  goods, 
as  it  will  cause  the  goods  to  be  very  sticky  and  runny  like. 

Candy  scrap  that  contains  acid  can  be  used  in  cocoanut 
work,  dipped  in  chocolate,  caramel  work  dipped  in  choco- 
late, and  when  using  steam  stirring  kettle  use  1  Ib.  of  flour 
to  every  20-lb.  batch,  and  do  not  use  over  2  to  3  Ibs.  of  acid 
scrap  to  every  20  Ibs.  of  assorted  chocolate  scrap. 

Acid  scrap  should  never  be  used  in  making  a  cream  center 
fondant.  Acid  scrap  should  never  be  used  on  peanut  work, 
as  the  goods  will  get  very  sticky. 

Acid  scrap  from  jelly  work  should  never  be  used  in  mak- 
ing a  batch  of  jelly,  as  the  acid  destroys  the  setting  of  the 
Jap  gelatine. 


SYSTEM  IN  A  CANDY  FACTORY 

Sanitation  is  the  first  thing  Ithat  the  manager  of  a  candy 
factory  or  work  shop  should  stop  to  consider,  if  the  ex- 
pects to  make  a  success  in  the  candy  business. 

In  operating  a  candy  factory  or  work  shop  it  should  al- 

456 


Apell's  Up-to-Date  Candy  Teacher 

ways  be  kept  in  a  sanitary  condition.  The  walls  and  ceil- 
ing of  the  candy  factory  or  work  shop  should  be  painted 
white,  and  at  least  every  Saturday  all  the  floors  and  table- 
and  machines  should  be  scrubbed. 

The  chocolate  dipping  rooms  should  have  plenty  of  ven- 
tilation and  light,  and  be  kept  at  a  temperature  in  the  warm 
weather  of  66  to  68  degrees  for  hand-dipped  work,  and 
for  the  enrober  dipped  goods  65  to  67  degrees,  so  that  when 
the  goods  are  taken  from  the  conveyor  and  placed  on  the 
racks  the  chocolate  dipped  goods  will  cool  quickly,  for  when 
the  chocolate  coated  goods  dry  slowly  the  chocolate  coated 
goods  will  streak  or  turn  gray. 

In  operating  the  enrober  chocolate  dipping  machine,  the 
chocolate  should  be  taken  from  the  machine  every  night 
when  you  are  through  dipping,  so  that  the  chocolate  will 
not  set  too  hard  in  the  machine  by  next  morning;  for  if  you 
leave  the  chocolate  in  the  machine,  it  will  take  a  long  time 
to  melt  the  chocolate  before  you  can  start  the  machine. 

The  enrober  chocolate  dipping  machine  should  be  kept 
well  oiled  and  clean.'  In  installing  the  enrober  dipping  ma- 
chine the  dipping  machine  should  be  placed  next  or  outside 
of  the  chocolate  cooling  room,  with  an  opening  in  the  wall 
just  large  enough  for  the  conveyor  that  extends  into  the 
cooling  room.  You  should  have  two  girls  feed  the  con- 
veyor with  centers  before  they  pass  through  the  chocolate 
on  the  dipping  machine.  In  putting  on  nut  tops  run  the  ma- 
chine on  slow  speed  and  have  two  girls  place  the  nuts  on  top 
of  the  dipped  chocolate  centers  as  soon  as  they  come  through 
the  machine.  You  should  have  from  3  to  5  board  racks  to 
place  the  chocolates  that  are  on  the  trays  when  they  come 
from  the  machine  into  the  cooling  room.  As  these  racks  are 
on  rollers,  they  can  be  moved  to  any  part  of  the  room,  where 
the  chocolates  can  be  packed. 

The  cooling  room,  where  the  hand  dipped  goods  are 
made,  should  at  all  times  be  kept  clean,  and  in  the  wholesale 

457 


Apell's  Up-to-Date  Candy  Teacher 

houses  you  should  have  girls  keep  the  dippers  supplied  with 
centers  and  for  taking  away  the  dipped  goods.  All  centers 
should  be  kept  in  trays  on  a  table,  and  each  kind  of  center  in 
its  place. 

Your  tables  for  packing  fancy  box  goods  should  be  lined 
up  so  that  they  have  an  aisle  between  each  row  of  tables. 
Then  have  the  boxes  lined  up,  each  kind  on  a  separate  table. 
Then  line  the  boxes  with  liners  and  pack  with  chocolates. 

The  cooling  room  for  storing  chocolate  box  goods  should 
be  kept  at  70  degrees,  for  when  you  keep  the  chocolate  stor- 
age room  too  cold  during  the  warm  weather  months  your 
chocolates  will  sweat  when  they  come  out  in  the  warm  at- 
mosphere. 

The  cream  department-  should  be  kept  clean  and  should 
be  well  ventilated,  and  the  room  should  be  kept  free  from 
steam  by  having  a  hood  over  each  cooking  kettle,  with  a 
suction  fan  with  a  pipe  system  to  take  away  the  steam  from 
the  cooking  kettles. 

The  depositor  should  be  kept  clean  from  candy,  and  al- 
ways steam  the  pump  on  machine  after  each  batch  with  a 
steam  hose  so  that  the  pumps  will  not  have  any  hard  sugar 
sticking  in  the  pumps,  as  you  are  liable  to  break  the  pumps 
when  starting  the  machine.  Always  keep  the  wire  strainer 
on  the  hopper  of  the  machine  so  as  to  catch  any  small  nail 
that  should  come  from  opening  the  sugar  barrels,  as  when 
the  nails  get  down  in  one  of  the  pumps  it  will  break  the 
pump. 

Before  you  are  ready  to  pour  in  the  batch  in  the  hopper 
of  the  machine,  turn  on  the  steam  and  heat  the  machine  to 
160  degrees  for  cream  work,  180  degrees  for  gum  work. 
When  the  trays  are  filled  from  the  depositor  you  should 
have  the  automatic  lifting  truck  to  truck  the  trays  away 
from  the  machine,  either  in  the  drying  room  or  to  any  part 
of  the  room. 

When  running  the  starch  boards  through  the  starch  buck 

458 


April's  Up-to-Date  Candy  Teacher 

machine,  to  clean  the  centers  from  starch,  for  soft  choco- 
late cream  centers,  take  and  raise  the  top  brush  on  the  ma 
chine,  so  that  the  top  brush  will  not  rub  down  too  hard  on 
the  centers  when  brushing  them.  For  cream  mix  or  gum 
work  lower  the  brush  down  so  that  the  brush  will  clean  the 
starch  well  from  the  centers,  and  always  see«that  the  brushes 
are  kept  free  from  starch  underneath  the  sieve,  as  they  fill 
up  with  si f tings  from  the  candy. 

Your  cooking  kettles  should  always  be  installed  near  the 
depositor  machine. 

The  gum  work  and  jelly  work  should  always  be  kept  sep- 
arated from  the  cream  work.  In  a  wholesale  house  you 
should  have  one  depositor  for  cream  work  and  one  depos- 
itor for  gum  work.  All  the  gum  cooking  kettles  should  have 
a  hood  over  the  cooking  kettle  with  a  pipe  system  with  a 
suction  fan  to  take  away  the  steam,,  so  that  the  starch  will 
keep  dry. 

Marshmallow  work  should  not  be  made  where  you  do  a 
lot  of  gum  or  fondant  work,  on  account  of  the  steam,  as 
the  starch  must  be  thoroughly  dry  and  warm  to  make  a  suc- 
cess in  marshmallow  work. 

Icing  and  dipping  room.  The  tables  should  be  lined  with 
heavy  tin,  as  you  don't  need  any  tanks  or  kettles  for  dipping 
icing  work.  As  the  icing  is  made  the  girl  should  carry  the 
icing  in  a  pail  to  the  girls  at  the  table.  To  keep  the  icing 
dipped  goods  from  leaking,  give  them  a  wetting  with  crys- 
tal syrup  and  powder  sugar  before  the  centers  are  dipped  in 
icing.. 

The  crystalizing  department  should  be  in  charge  of  one 
man  in  a  wholesale  factory  to  cook  the  crystal  and  see  that 
the  pans  are  kept  clean,  and  the  tank  which  contains  the 
crystal  syrup.  The  crystal  room  should  be  kept  warm  in 
the  cold  weather,  as  the  crystal  will  take  better  on  the 
goods  if  the  room  is  warm  than  it  will  in  a  cold  room,  as  crys- 
tallized goods  will  not  dry  right  when  the  room  is  cold  and 

459 


Apell's  Up-to-Date  Candy  Teacher 

your  crystallized  goods  will  look  dull. 

The  caramel  department  should  be  kept  clean  and  the 
candy  should  always  be  kept  from  the  floor.  The  caramel 
cutting  machines  should  be  kept  in  rows  with  an  aisle  be- 
tween each  machine,  and  place  the  sizing  in  front  of  the 
caramel  cutters,  and  have  the  cold  water  slabs  in  rows  with 
an  aisle  between  each  slab,  so  that  you  can  work  on  either 
side  of  the  slab.  Have  the  cooking  kettles  in  one  part  of 
the  room  and  have  them  lined  up  in  a  row,  and  never  place 
the  cooking  kettles  up  too  close  to  the  wall,  so  that  you  can- 
not get  back  of  the  kettles  to  keep  them  clean. 

For  the  wrapping  machine,  first  size  down  the  caramel 
goods,  then  take  and  run  the  caramel  piece  through  the 
caramel  cutter  in  long  strips  about  2  feet  long,  then  have  a 
boy  to  feed  the  strips  into  the  caramel  wrapping  machine. 
Then  have  two  girls  to  pack  them  in  pails,  as  one  girl  misses 
too  many,  and  then  they  must  be  packed  by  other  girls. 

Cold  storage  room.  Every  wholesale  candy  factory 
should  have  a  cold  room  to  keep  all  the  nuts  of  different 
kinds  in;  also  the  fruits,  condensed  milk  and  flavors  of  all 
kinds. 

Supply  room.  Every  wholesale  factory  should  have  a 
supply  room  for  storing  the  different  supplies,  and  this  room 
should  have  one  person  to  look  after  the  stock  in  giving  it 
out  and  receiving  the  goods.  . 

.  You  should  have  one  room  for  storing  your  supply  of 
fancy  box  goods  so  that  they  do  not  get  dusty  and  broken, 
as  they  do  when  stacked  in  all  parts  of  the  factory. 

Sample  room.  Every  wholesale  confectioner  should  have 
a  sample  room  to  make  a  display  of  his  high  grade  fancy 
package  goods,  which  should  be  kept  in  show  cases,  so  that 
the  dust  will  not  settle  on  the  box  goods,  and  they  should  be 
there  to  look  at,  not  to  be  handled  by  everybody,  and  as 
soon  as  they  show  signs  of  looking  dull  they  should  be  re- 
placed with  new  ones. 

460 


Apell's  Up-to-Date  Candy  Teacher 

The  sample  cases  for  the  road  men,  each  tray  should  have 
a  glass  top  to  each  tray  in  displaying  his  samples,  as  the 
glass  top  will  keep  his  samples  clean,  and  will  keep  his  cus- 
tomers from  sampling  everything  that  is  in  the  tray.  Hard 
goods,  when  displayed  in  open  trays  get  sticky  or  lose  their 
gloss  in  a  short  time.  The  salesmen  should  see  that  their 
samples  are  always  fresh  made,  and  all  old  samples  re- 
placed with  new  ones  whenever  they  come  in  to  the  house, 
or  if  out  on  the  road  for  a  month  at  a  time  their  stock  of 
samples  should  be  sent  to  them  to  be  replaced. 


CONCLUSION 

In  offering  this  Up-to-Date  Candy  Teacher  to  the  con- 
fectioners and  candy  makers,  I  am  confident  that  with  care- 
ful attention  in  following  my  instructions  on  the  different 
specialties  made  for  the  wholesale  and  retail  trade,  you  will 
be  capable  of  producing  a  complete  line  of  up-to-date  whole- 
sale and  retail  specialties,  and  I  consider  that  I  am  serving 
a  very  useful  purpose  by  giving  the  confectioners  and  the 
candy  makers  the  fullest  possible  details  in  reference  to  the 
manufacture  of  all  the  different  specialties  made  by  the  very 
latest  methods  used  today. 

Yours  truly, 

CHARLES  H.  APELL, 

Author  of  the  20th  Century  and  the  Up-to-Date 
Candy  Teachers. 


461 

31 


INDEX 

A. 

Page. 

Automatic  Lifting  Truck  151 

Almonds,  Cream  , 281 

Almonds,  Jordan 287 

Almonds,  Imitation 289 

Almond  Marrions 390 

Apricot  Jelly 162 


Beater,  Cream 7 

Beater,  Cream 11 

Blending  Coating  55 

Bar  Specialties 38-47 

Pineapple. 

Cherry 

Carmelo. 

Strawberry. 

Maple. 

Pecan 

Milk  Cream 

Butterscotch. 

Apricot  Jelly. 

Cream  Walnut. 

Tutti  Frutti. 

Marshmallow. 

Caramel. 

Plantation. 

College. 

Batch  Roller 409 

Butter  Cups 57,  77 

Cocoanut. 

Almond. 

Apricot. 

Caramel. 

Fig. 

Butter  Cup  Cutter 76 

Ball   Machine   78 

Ball  Mix 78-80 

Mint  Cuts. 

Wine  Balls. 

Tart  Mix. 

Dainty  Mix. 

Orange  Tart  Mix. 

Raspberry  Tart  Mix. 

Lime  Tart  Mix. 

Broken  Taffy  Mix 90 

Butter  Mixtures 199 

Butter  Cream  Eggs 200 

Butter  Cream  Almonds 203 

Ball  Gum  Specialties 262,268,272 

Ball  Gum  Centers 262,  266 

463 


Apell's  Up-to-Date  Candy  Teacher 

Ball  Gum  Sizing  Rolls _: ^ 264 

Ball  Gum  Gutting  Machine 265 

Ball  Gum  Centers 262 

Mint. 

Spearmint. 

Licorice. 

Orange. 

Carmint. 

Wintergreen. 

Ball  Gum  Pointers. 262 

Burnt  Peanuts 280-281 

Burnt  Almonds 1 280 

Bitter  Sweet  Coating 399 

Bon  Bons . 425 

Bon  Bon  Centers 425-431 

Strawberry  Cream. 

Cherry  Cream. 
•    Maple  Walnut 

Filbert. 

Lemon.  f 

Orange. 

Pecan. 

Almond  Paste. 

Apricot. 

Cocoanut. 

Fig. 

C. 

Cream  Department 19 

Chocolate  Cream  Centers 28-29 

Cream  Centers 377-379 

Strawberry. 

Raspberry. 

Pineapple. 

Peach. 

Oranige. 

Lemon. 

Chocolate. 

Peppermint. 

Cocoanut. 

Walnut. 

Pecan. 

Filbert 

Coffee. 

Cooling  Room ; 36 

Cooling  Slab 63,  417 

Coloring    64 

Cutter,  Continuous  70-76 

Caramel    Work 95 

Caramel  Kettles  97,  114 

Caramel  Sizing  Machine 98 

Caramel   Cutting  Machine   99 

Caramel  Wrapping  Machine 100 

Caramel   Illustrations    101 

464 


Apell's  Up-to-Date  Candy  Teacher 

Caramel  Pulled  Goods  105 

Caramel   Specialties   95,   103,   115 

Pail  Caramels. 

Box   Caramels. 

Cream  Ceniter  Caramels. 

Butter  Caramels. 

Pulled  Cream  Caramels. 

Wrapped  Cream  Caramels. 

Plantation  Carafnels 

Sponge  Caramels. 

Licorice  Caramels 

Milk  Caramels. 

Social  Caramels. 

Caramel   Dainties    108 

Caramels,  Chocolate  Dipped 113,  395 

Crystallizing    Work    189 

Crystal    Gauge 190 

Crystal  Syrup  190 

Cream  Mix  Specialties 192 

Crystallized1  Conserve  Work  195 

Crystallized  Hand  Made  Creams ,. 196 

Cream  Easter  Assortment  198 

Cream  Eggs  for  Pans 198 

Cream  Eggs   Coated   198-199 

Cordial  Work 204 

Crystal  Fondant   . 398 

Cocoanut  Kettle 234 

Cocoanut  Fig  Squares  235 

Cocoanut   Jelly   Sticks    237 

Cocoanut   Rolls    237 

Cocoanut    Squares 237 

Cocoanut    Specialties    238 

Cocoanut  Bon  Bon  Centers  . 238 

Cocoanut  Sizing  Machine 235 

Cocoanut  Ball  Machine 239 

Cocoanut  Fruit   Squares   240 

Cocoanut  Fig  Caramel  241 

Chewing  Gum  Work 241 

Chicle   Gum  242 

Chicle    Chopper   244 

Chicle  Gum  Cooker  245 

Chewing  Gum  Sticks  246 

Chewing  Gum  Rolls  247 

Chewing  Gum  Sizing  Machine 247 

Chewing  Gum  Cutting  Machine 249 

Chewing  Gum  Wrapping  Machine 252 

Chick  Gum  Coo'ker  254 

Ghewin'g  Gum  Specialties 246-260 

Chewing  Gum  made  with  Paloja  Gum 255 

Mint  Stick. 

Spearmint. 

Spice  Stick. 

Licorice  Stick. 

Almond  Stick. 

Carmint. 

Fruit  Stick. 

465 


Apell's  Up-to-Date  Candy  Teacher 

Caramel  Paste  for  Chewing  Gum 257 

Colors  used  for  Pan  Work 277 

Condensed  Milk  Used  in  Ice  Cream 326 

Citric  Acid  Solution 342 

Crystal   Topping   361 

Cream  Centers  19,  28,  377 

Vanilla. 

Strawberry. 

Maple  Nut. 

Pineapple. 

Chocolate. 

Mint. 

Carmint. 

Chocolate  Pudding. 

Butter  Scotch. 

Ting  a  Linigs. 
Chips „ 382 

Molasses. 

Honey  Comb. 

Mint. 

Croquettes    384 

Clusters  385 

Chocolate  Carnut  394 

Crystal   Fondant    398 

Cooling   Room   36 

Cutter,  Continuous 409 

Christmas    Specialties    450 

Cream  of  Tartar  414 

Caramel   Roll 419 

Cream  Department  457 

Crystallizing  Department   458 

Caramel    Department    459 

D. 

Depositor,   Cream  22 

Depositor,    Marshmallow    174 

Dipping  Table    - 376 

Delights 

Dipping  Table   400 

Dipping  Table  for  Bon  Bons  427 

Dropper,    Cream   432 

Egg  Fondant  14,  373 

Egg    Albumen    132 

Egg,  Special  Fondant  14 

Egg,  Special  Nougat  Fondant 15 

Egg    Drinks    364 

Enrober  Machine  30-31 

Easter    Specialties    446 

Easter  Eggs  160,  447 

F. 

Fondant  Cream  _ 7,  371 

Fondant  Cream  for  French  Mix i 8 

466 


Apell's  Up-to-Date  Candy  Teacher 

Fondant  Cream  for  Crystallizing 8 

Fondant  Cream  for  Jelly  Cuts 9 

Fondant  Cream  for  Glaze  Wor'k 9 

Fondant  Cream  for  Fudge  Work L 10 

Fondant  Cream  for  Cherries  10 

Fondant  Cream  for  Maple  Centers 10 

Fomd'ant  Cream  for  Cream  Mixtures _* 11 

Fondant  Cream  for  Chocolate  Centers 12 

Fruits,    Crushed   24 

Fruit   Tablets    71-73 

Lemon. 

Ora:nige 

Raspberry. 

Licorice. 

Menthol. 

Horehound. 

Cough. 
Fudge   Specialties  J 122-132 

Pecan  Bar. 

Walnut  Bar. 

Cocoanut  Bar. 

Raisin  Bar. 

Cherry  Fruit  Bar. 

Black  Walnut  Bar. 

Pineapple  Bar. 

Almond  Milk'  Bar 

Full  Cream  Bar. 
Ideal    Bar    ,. 129 

College  Bar. 

Fig  Bar. 

Fudge  Bar. 
Fudge,  Divinity : 131 

Vanilla. 

Sultana 

Filbert 

Furnace   - 208,   405 

Flakes , 218, -219 

Fruks  in  Ice  Cream  326 

Fountain    Syrups    334-348 

Vanilla. 

Strawberry. 

Pineapple. 

Pea  oh. 

Lemon. 

Raspberry. 

Chocolate. 

Bitter  Sweet. 

Butter  Scotch. 

Maple. 

Caramel. 

Sarsaparilla. 

Nectar. 

Foams   for  Syrup 342 

Fountain   346 

Fandant  Cream   Glaze  „ 9 

467 


Apell's  Up-to-Date  Candy  Teacher 

Fruit  Sherbet  350 

Fourth  of  July  Specialties  449 

G. 

Gauge,  Boiling  295 

Gum  Work  Specialties  146-162 

Gum  Strings. 

Crystallized  Jellies. 

Imperials. 

Orange  Drops. 

Lemon    Drops. 

Figs. 

Raspberries. 

Tropical. 

Mint. 

A.  B. 
Gum  Centers  for  Pans 157-160 

Jelly  Bean.  ^  • 

Apricot. 

Cherries. 

Cubes. 

Gum  Work,  Hard  Gums  166 

Glaze  for  Burnt  Almonds 280 

Gum  Arabic ; 305 

Gum   Tragacanth    305 

Glaze    _• 448 

Glaze    Dipper    385 

Glaze  Walnuts   385 

Glaze    Brazils 385 

Glazed    Marshmallows    386 

Glazed!  Cream  Wafers  387 

Glucose  used  in  Hard  Goods 414 

Gum  Arabic  Solution  426 

Gejatine   Solution   _" 

Glazed    Patties    432 

Peanut. 

Brazil. 

Walnut. 

Pecan. 

H. 

Hard  Goods  Sjp'ecialties  57 

Continuous  Cooker 57 

Modern   Method!,   _" 58 

Vacuum  Pan  Process  61 

Hard  Goods 404 

High  Gloss  Specialties 405-408 

Holiday   Mix   84 

Hard  Goods  Centers  for  Pans 91-% 

Imperial  Drops. 
Anise  Drops. 
Fruit  Drops. 
Cupid  Mix. 
Candy  Cherries. 

468 


Machine  for  Cutting  Assorted  Straws 

Imitation  Jordan  Almonds. 

Jaw  Breakers. 

Clove  Assortment. 

Sea  Shell  Mix. 

Fourth  of  July  Mix. 

Cough  Drops ; 94 

Hore'hound  Drops. 
Hard  Gum  Specialties 166-170 

Candy  Kids. 

Licorice  Kids. 

Candy  Raspberries. 

Glaze  Drops. 

Glaze  Assortment. 

Hardening  Room  for  Ice  Cream  __' 329 

Hot  Chocolate  Syrup 329 

Hot  Chocolate,  Finished  341 

Hand  Rolls,  20th  Century 397 

Hand  Rolls,  Assorted 397-401 

Vanilla. 

Strawberry. 

Almond  Paste. 

Maple  Walnut. 

Maple  Pecan. 

High  Gloss  Hand  Goods  404 

High  Gloss  Sugar  Stick 406 

High  Gloss  Fairy  Cuts 407 

High  Gloss  Sugar  Cuts  : 407 

High  Gloss  Assorted  Straws 408 

How  to  Cook  Nougat 391 

Hallowe'en   Specialties   449 

I. 

Introduction    5 

Instructions  "on  Refrigeration  53,  57,  347 

Instructions  on  Ball  Gum  Centers 262 

Instructions  on  Engrossing  Syrup 287 

Instructions  on  Colors 284 

Instructions  on  Hard  Goods  61-63 

Instructions  on  Jordan  Almonds 288 

Instructions  on  Eggs  for  Pans 291 

Instructions  on  Jaw  Breakers 293-294 

Instructions,  for  Pan  Work 283,  296 

Instructions  for  Ice  Cream  Work 320 

Ice  Cream  iby  Refrigeration 324-325 

Ice  Cream  Work 328 

Instructions  on  .Compressed   Mints   299 

Iced  Peanut  Squares  219 

Icing  Work   Specialties   229 

Icing  Beater   228 

Icing  Made  with  Granulated  Sugar 230 

Icing  Made  with  Gum  Arabic _ 231 

Icing  Made  wit'h  Egg  Albumen > 231 

Icing  for  Decorating 233 

Icing  Dipiping  Room  232 

Icing  Work,  Transparent ^ 219-232 

469 


Apell's  Up-to-Date  Candy  Teacher 

Installing  Revolving  Pans   269 

Ice  Cream  Freezers 324-325 

Ice   Cream  Freezing  323 

Ice  Cream  Made  with  Fillers 322 

Ice  Cream  Bricks  333-334 

Ice   Cream  Soda  348-350 

Instructions  for  Hand1  Rolls  397 

J      . 

Jap  Gelatine  Work  161 

Jelly  'Eggs   160 

Jelly  Specialties 163 

Jaw  Breakers  Run  Up  in  Pans 292 

K. 

Kettle,  Cooking 7,  388 

Kettle,  Nougat   13,  393 

Kettle,   Chocolate   34 

Kihlgren  System  31-33 

•Kisses,  Wrapped 116,  120,  421 

Molasses. 

Society. 

Salt  Water. 

Fruit  Kisses. 

Atlantic  Kisses.. 

Peanut  Butter. 

Sponge. 

Maple  Walnut. 
Kiss  Wrapping  Machine 117 

L. 
Lozenge  Work 297 

Lozenge,  Compressed  Mint  297 

Lozenges,  Hand  Made 306-308 

Lozenge   Mixer   298 

Lozenge  Machine  : 301 

Lozenge  Tablets  r____303-305 

Compressed. 

Mint. 

Fruit. 

Menthol. 

Cough. 
Lemonade  Drinks  365-366 

Plain. 

Fancy. 

Cherry. 

Strawberry. 

M. 

Molds 16 

Mixer,    Chocolate    34 

Mellow   Cake    185 

470 


Apell's  Up-to-Date  Candy  Teacher 

Mogul   Machine 149 

Marshmallow   Work   170 

Marsh-mallow   Depositor    174 

Marshmallows,  400  Count  171 

Marshmallow   Droos    '. . 175 

Marshmallow  Wrapping  Machine   176 

Marshmallow   Penny   Goods   177 

Marshmallow  Peanuts   178 

Marshmallow  Eggs   179 

Marshmallow  Imperials  180 

Marshmallow  Bar  Specialties  181 

Walnut  Fluffs. 

Cherry  Fluff. 

Peanut. 

Caramel. 

Sandwiches. 
Marshmallow  Cakes   _ 185 

Maple  Pecan. 

Chocolate  Cream. 

•Nougat. 

Marshmallow   Patties   185 

Marshmallow  Cut  Goods  186-189 

Walnut  Bar. 

Cocoanut  Bar. 

Brazil  Bar. 

Maple  Pecan. 

Fruit  Bar. 

Va.nilla  and  Chocolate  Bar. 

Milk  Cream  Specialties  201 

Marshmallw  Bird  Eggs 179,  290 

Marshmallow. for  Fountain '. 342 

Marshmallow  for  Topping 342 

Milk  Shake  Drinks  363 

Milk  Shake  Mixer  364 

Marshmallow,  Dipped  386,  397 

Maraschino    Cherries 388 

Mix    20th  Century  411 

N. 

Nougat    Cakes    135 

Mellow. 

Orange. 

Maple  Cream. 

Butter  Cream. 

Honey  Nougat 392 

Nougat   Specialties   132,  141,  439 

Nougat  Bar. 

Almond  Bar. 

Caramel  Bar. 

Fruit  Bar. 

Princess  Bar. 

Sultana  Bar. 

Maple  Walnut. 

Honey  Almond. 

471 


Apell's  Up-to-Date  Candy  Teacher 

Apricot. 

Fudge  Bar. 

Walnut  Top  Bar. 

Nougat  for  Package  Goods 141 

Nougat  for  Counter  Goods 143 

Nougat,  Wrapped  145 

Spice. 

Peanut. 

French  Style. 

Caramel. 

New  Method  for  Polish  Pan  Work 275 

Nuts  Used  in  Ice  Cream. 327 

Nougat  Cutter : 135,  392 

Nougat  Beater 133 

Nougat    Dipped    134 

O. 

Opera  Cream  for  Counter  441 

Old  Method  for  Polishing  Pan  Work 275-276 

Open  Fire  Work 371 

Over  Run  in  Ice  Cream 322 

Orange  and  Lemon  Slices 163 

Orange    Drops    153 

Opera     Stick 4i2 

P. 

Printer    17 

Packing  Room  38 

Pulling  Machine 422 

Paste,  Fruit  154 

Peanut  Specialties 207-211 

Peanut   Roaster - 212 

Peanut    Blancher    213 

Peanut   Brittles 215-218 

Yankee  Style. 

Virginia. 

Texas. 

Pecan. 

Almond. 

Filbert. 

Brazil. 

Black  Walnut. 

Cqcoanut 

Peanut  Fryer  220 

Peanut   Butter 223 

Peanut   Picking  Machine   224 

Peanut  Butter  Machine 225 

Peanut   Butter   Specialties   225-228 

Pan  Work  Specialties 268 

Polishing  Pan  Work  275-276 

Pearling  Pot 280,  319 

Pearling    278-281 

Pop  Corn  Specialties ,,„_, 308-311 

472 


Apell's  Up-to-Date  Candy  Teacher 

Pop  Corn  Popper 308 

Pop  Corn   Mixer  312 

Pop  Corn  Wrapping  Machine 314 

Pop  Corn  Flakes 311 

Pop  Corn   Balls  316 

Pop  Corn  Ball  Press  „ 316-317 

Pop  Corn  Bricks  317 

Pop  Corn  Fritters 309-310 

Pop  Corn  Cocoanut  Flakes 318 

Pop  Corn  Brittle 318 

Po|p  Corn,  Sugared 318 

Pop  Corn,  Pearled 318-319 

Parfaits 366-369 

Vanilla. 

Strawberry. 

Chocolate. 

Banana. 

Maple. 

Pineapple. 

Peach. 

Fruit  Salad. 

Mars'hmallow. 

Phosphates    369 

Pecan  Sweets  387 

Portable  Fire  Mixer 388 

Pineapple  Cubes   390 

Party  Stick  L 412 

Peanut  Puffs J 413 

Pulling  ^Bfcehine     68 

Patties,  Cream  431-435 

Pecan  Roll  436-437 

Patties,    Chocolate 441-442 

Milk. 

Chocolate  Walnut. 

Chocolate  Crumble. 

Milk  Cream. 
Pointers  on  Candy  Scrap 450-455 

Hard  Candy. 

Horehound. 

Cream  Center. 

Chocolate. 

Caramel. 

Burnt  Sugar. 

Gum. 

Chewing  Gum. 

Marshmallow. 

Peanut. 

Cocoanut. 

Citric  Acid  Scrap. 

R. 

Rack  Board 37,  250 

Refrigeration    46 

473 


Apell's  Up-to-Date  Candy  Teacher 

Refrigeration  for  Cooling  Room 48 

Refrigeration  System 50 

Refrigeration  for  Fountain  . 348 

Refrigeration  for  Ice  Cream 321 

Rock  Cut  Machine 86 

Rock  Cut  Mix  84 

Strawiberry  Figure 84 

Rose  Figure 86 

Ribbon  Mix  by  Vacuum  Pan  89 

Rock   Candy   205-206 

Retail  Specialties 369,  450 

S. 
Starch  Buck  24 

Stick  Candy  by  Continuous  Cooker 69 

Sugar  Stick 69 

Spinning   Machine    , 67 

Suckers,  Candy -_ 81-82 

Sucker    Machine   81-83 

Sucker  Designs   82 

Suckers  Made  by  Vacuum '. 81 

Suckers  Made  by  Open  Fire 83 

Stand  Up  Caramels  111-112 

Vanilla. 

Raspberry. 

Chocolate. 

Licorice. 

Cream  Center. 

Nut  Caramel. 

Salting   Peanuts    220 

Salting  Almonds   222 

Sugar,    Boiling   295 

Sugar   Tes-t    295-296 

Stearic  Acid1  306 

Sherbets    350  353 

Strawberry. 

Pineapple. 

Peach 

Grape. 

Orange. 

Lemon. 

Cherry. 
Sundaes   354-361 

Strawberry. 

Raspterr.y. 

Banana. 

Chocolate. 

Caramel. 

Fruit. 

Nougat. 

Pineapple. 

Marshmallow. 

Cantaloupe. 

Opera  Style. 

Cupid  Delight. 


ApeH's  Up-to-Date  Candy  Teacher 

Peaches  and  Cream. 

Cherry  Special. 

Oriental. 

Easter. 

Strawberry  Short  Cake. 

Raspberry  Dainty. 

Walnut  Excelo. 

Orange  Marmalade. 

Milk  Chocolate. 

College. 

Coney  Island  Style. 

Maple  Nut. 

Pistachio  Nut. 

Afternoon. 

Fig. 

Chop  Suey. 

Paris  Style. 

Crystal. 

Stand  Up  Caramels  on  Open  Fire 416-419 

Stand  Up  Caramels  for  Hot  Weather 420 

St.  Valentine  Day  Specialties 443 

St.  Patrick's  Day  Specialties 445 

System  in  a  Candy  Factory 455-460 

Sanitation. 

Storage  Room. 

Supply  Room. 

Sample  Room. 

T. 

Tablet    Machine    72 

Tablets 71,  75,  411 

Tables,  Chocolate   Dipping  376 

Thermometer    ! , 7 

Taffies    120-122 

Tablet  Rolls 72 

Temperature  of  Chocolate  Room 397-401 

V. 

Vanilla  Cream  Centers 

Vanilla  Caramels  416-419 

Vanilla  Ice  Cream 329-330 

Vacuum  Pan  57-61 

Vacuum  Pan  Process' < 61 

W. 

Water  Used  in  Syrups 295 

Whipped    Cream   342 

Whipped  Cream  Beater 344 

VVater  Ices  350 

Wafers 409,  431 

Washington's   Birthday   Specialties   444 

475 


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